Stuffed Portobello Mushrooms with Spinach and Goat Cheese

Published November 1, 2008. From Cook's Illustrated.

Why this recipe works:

Our ultimate stuffed mushroom recipe had to showcase meaty, earthy, intense mushrooms with a filling that contributed complementary flavors and textures. Choosing portobello caps for their large size, rich flavor, and wide availability, we removed excess moisture by cutting slits in the caps… read more

Our ultimate stuffed mushroom recipe had to showcase meaty, earthy, intense mushrooms with a filling that contributed complementary flavors and textures. Choosing portobello caps for their large size, rich flavor, and wide availability, we removed excess moisture by cutting slits in the caps before precooking them in the oven to allow water to drip out and evaporate. Then we developed a few rules for the perfect filling: Chopped stems made a good base, and cheese (rather than bread crumbs or béchamel sauce) kept the stuffing intact. Fresh bread crumbs toasted with butter gave our stuffed mushroom recipe a final flourish.

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Serves 8 as a side dish or 4 as a main course

The filling can be made up to 2 days ahead and refrigerated. Rewarm the filling before stuffing the mushrooms. We do not recommend roasting the mushrooms in advance, as they become leathery once rewarmed. When shopping, choose dense mushrooms with a cupped shape. Blue cheese can be substituted for the goat cheese. This recipe can be easily halved.

Ingredients

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