Stuffed Portobello Mushrooms with Spinach and Gorgonzola

Stuffed Portobello Mushrooms with Spinach and Gorgonzola is an impressive and flavorful vegetarian dish that highlights the unique texture and taste of portobello mushrooms. With their wide surface area and naturally concave shape, these mushrooms serve as the perfect vessel for stuffing, creating a hearty and satisfying meal. The combination of earthy portobello mushrooms, tender spinach, creamy Gorgonzola cheese, and toasted walnuts results in a harmonious symphony of flavors and textures.

The combination of Gorgonzola cheese and toasted walnuts adds depth and richness to the stuffing, complementing the earthiness of the mushrooms. The spinach brings a refreshing element, balancing the dish beautifully. The result is a visually stunning and deliciously satisfying dish that will impress both vegetarians and meat-lovers alike.

SERVES 4

INGREDIENTS:

• 5 tablespoons extra-virgin olive oil
• 10 large portobello mushroom caps (8 whole, 2 chopped fine)
• Salt and pepper
• 12 ounces (12 cups) baby spinach
• 2 tablespoons water
• 1 onion, chopped fine
• 4 garlic cloves, minced
• ½ cup dry sherry
• 4 ounces Gorgonzola cheese, crumbled (1 cup)
• 1 cup walnuts, toasted and chopped
• ¾ cup panko bread crumbs

INSTRUCTIONS:

1. Preheat the oven to 500 degrees Fahrenheit and adjust the oven rack to the upper-middle position. Brush a rimmed baking sheet with 1 tablespoon of olive oil. Lay 8 portobello mushroom caps, gill side down, on the baking sheet and brush the tops with 2 tablespoons of oil. Roast until the mushrooms are tender, about 10 to 12 minutes. Remove the baking sheet from the oven, flip the mushrooms gill side up, and season them with salt and pepper.
2. While the mushrooms roast, microwave the baby spinach, water, and ¼ teaspoon of salt in a covered bowl until the spinach wilts, approximately 2 minutes. Drain the spinach in a colander, let it cool slightly, and then place it in a clean dish towel. Squeeze out excess liquid from the spinach, then transfer it to a cutting board and chop it coarse.
3. In a 12-inch skillet, cook the chopped onion in the remaining 2 tablespoons of olive oil over medium-high heat until softened, about 3 minutes. Stir in the chopped mushrooms and cook until they begin to release their liquid, approximately 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the dry sherry and cook until it evaporates, about 2 minutes. Stir in the chopped spinach, crumbled Gorgonzola cheese, and toasted walnuts, and cook until heated through, around 1 minute. Season the mixture with salt and pepper to taste.
4. Spoon the filling into the roasted mushroom caps, pressing the filling flat with the back of a spoon. Sprinkle the panko bread crumbs on top. Bake until the bread crumbs turn golden and the filling is hot, usually 5 to 10 minutes.

ALL ABOUT: MUSHROOMS:

Buying Mushrooms:

• There are several varieties of fresh mushrooms available at supermarkets, including white button mushrooms, cremini, shiitake, oyster, and portobello mushrooms.
• Cremini mushrooms are firmer and more flavorful than white button mushrooms, making them a preferred choice for many recipes.
• Always buy mushrooms loose to inspect their quality. Look for mushrooms with whole, intact caps and avoid those with discoloration or dry patches. Select mushrooms with large caps and minimal stems for the best quality.

Storing Mushrooms:

• Mushrooms have a high moisture content, making them highly perishable. They can be kept fresh for only a few days.
• Store loose mushrooms in the crisper drawer in a partially open zipper-lock bag to extend their shelf life.
• For packaged mushrooms, store them in their original containers, as they are designed to “breathe” and maximize the mushrooms’ freshness. After opening the package, rewrap it with plastic wrap.

Cleaning Mushrooms:

• Contrary to the belief that mushrooms should not be washed, rinsing mushrooms before cutting them is perfectly fine, as they absorb only a minimal amount of water.
• For mushrooms that will be eaten raw, such as in salads, avoid washing them. Instead, use a soft pastry brush or cloth to brush dirt away.
• If you are cooking the mushrooms, rinse away dirt and grit with cold water just before using, and then spin dry in a salad spinner.

Preparing Mushrooms:

• For mushrooms with tender stems, like white button and cremini, trim the stems, then prep and cook the stems alongside the caps.
• For mushrooms with tough, woody stems, such as shiitakes and portobellos, the stems should be removed before cooking.

Incorporating mushrooms into your culinary repertoire opens up a world of possibilities for creating delicious and nutritious vegetarian meals. Whether they’re the star of the dish or an enhancing component, mushrooms bring a unique character and complexity to the table.