Monday, March 20, 2017

Portobello Mushrooms Stuffed with Spinach


Contrary to popular belief, I do not live off cakes and comfort foods. Sometimes, I even eat something really healthy! This was a new recipe for me. Portobello mushrooms were on sale, so I nabbed some without the vaguest idea what I would do with them. Happily, I planned to cook shrimp for dinner.

All the recipes I looked at involved chopping shrimp to stuff the mushrooms. While that sounds very tasty, I had bought lovely super large shrimp, and I wasn't about to chop them to bits. While the large shrimp cost more, I have found we usually only eat ten of them, which makes them much more affordable.

I happened upon a Kraft recipe in which they used one of their salad dressings, so if you use a bottled oil and vinegar type of dressing, you could use that if you like. I made a simple dressing of my own. I also added olives to the stuffing, and a slice of cheese for the top. It's not much cheese, just enough to add a little flavor and break up all those veggies!

Portobello Mushrooms Stuffed with Spinach
(makes 2, double for 4)
Based on a recipe by Kraft.

2 tablespoons olive oil
1 teaspoon balsamic vinegar
dash of salt
1/4 teaspoon thyme
pinch of sage
2 portobello mushrooms
1 large garlic clove
12 large black olives
10 ounces (3 very large handfuls) of baby spinach
2 thin slices of cheese (I used smoked Gouda)

Preheat oven to 400. Grease a pan or line it with parchment paper.

Whisk together the olive oil, vinegar, salt, thyme, and sage. Remove the stems from the mushrooms and chop. Using a spoon, remove the gills from the mushrooms and discard.

Brush the tops and bottom of the mushrooms with the oil mixture. Pour the rest into a deep pan and heat.

Mince the garlic and chop the olives. Add the garlic, olives, and chopped mushroom stems to the pan. Cook 2-3 minutes. Add the spinach and cover. Cook about 2 minutes until it begins to wilt. Turn the spinach a bit. Cook another 2 minutes.

Fill the mushrooms with the spinach. Roast in oven 14 minutes, add one slice of cheese to each mushroom and roast another 4-6 minutes.


Mushroom on left has gills. Mushroom on right is after removal.
Chopped mushroom stems, garlic, and olives.
Brush caps with vinaigrette.
Add chopped items to remaining vinaigrette.
Add spinach.
Roast!
I cooked my shrimp in the same pan.

Eat your veggies and have your shrimp, too!

Cover reveal! I'm so in love with this cover!

14 comments:

  1. I grew up hating mushrooms (slimy little things!). Now I can't get enough of them, the more exotic, the better. I love that they're front and center in this dish.

    ReplyDelete
    Replies
    1. They were indeed front and center. I liked that the recipe wasn't full of bread crumbs or cheese.

      Delete
  2. Portobellos are my favorite mushrooms. I'm wondering what the seasoning is on the shrimp? Also, I just adore the cover,it is too cute. Looking forward to this book and the next Domestic Diva mystery!

    ReplyDelete
    Replies
    1. I'm so glad you like the cover! I used Old Bay Seasoning on it. It always hits just the right notes for me.

      Delete
  3. Very nicely done.
    I'm curious-why do the gills need to be removed? For space, texture, taste?
    I suspect those shrimp have some paprika on them, giving that rosey glow.

    ReplyDelete
    Replies
    1. I wondered the same thing, Libby. Great minds! I think it was for space. We've all eaten them, so we know they're edible. It's Old Bay Seasoning that's giving the shrimp that nice glo.

      Delete
  4. Gorgeous cover, Krista, and I'd love that stuffed mushroom for lunch, the combo of flavors looks terrific. Have a delicious week!

    ReplyDelete
  5. I've always liked mushrooms. I use them in 90% of the dishes I make. We have an extremely large fruit and veggie store near us and they always have fresh portobellos on the shelf LOOSE! They have many other varieties available also making this a favorite place to shop. I'll just have to save the recipe and try it after Passover.

    ReplyDelete
    Replies
    1. Wow! You eat a lot of mushrooms! Do you cook shitaki mushrooms?

      Delete
  6. That looks nice and easy and delicious. My little brother used to scrape out the button mushrooms from his food, claiming it was blubber.

    ReplyDelete
    Replies
    1. That's so cute! Does he like them now that he's an adult?

      Delete
  7. Love the cover, can not wait to read the book.

    ReplyDelete
    Replies
    1. Thank you, Barb! I'm in love with that cover.

      Delete
  8. Thanks, Cleo. It was a delicious dinner, too.

    ReplyDelete