Stuffed Portobello Mushrooms with Spinach and Goat Cheese
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 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.