Description
Deliciously savory stuffed portobello mushrooms filled with sautéed spinach, rich marinara sauce, and topped with crispy panko-coated goat cheese. This elegant dish combines roasted mushrooms and a flavorful breadcrumb topping baked to golden perfection, perfect as a hearty appetizer or a satisfying vegetarian main course.
Ingredients
Portobello Mushrooms
- 8 large (4-inch wide) portobello mushrooms, stems trimmed
- Extra virgin olive oil, for brushing and spraying
- Kosher salt and freshly ground black pepper, to taste
Sautéed Spinach
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely sliced
- 6 ounces baby spinach
- Kosher salt and freshly ground black pepper, to taste
Crispy Breadcrumb Topping
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- ½ cup panko breadcrumbs
- 1 garlic clove, finely minced
- Kosher salt and freshly ground black pepper, to taste
Assembly
- 1½ cups (12 ounces) high-quality store-bought or homemade marinara sauce (recommend Rao’s brand)
- 4 ounces cold goat cheese from the fridge
Instructions
- Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center. Lightly oil a standard sheet pan. Arrange the mushrooms stem side up, brush with olive oil, and season with salt and pepper. Roast for 15 to 25 minutes until tender, checking after 10 minutes. Drain any collected moisture from the caps and set aside.
- Prepare the Sautéed Spinach: Heat oil in a large sauté pan over medium-low heat. Add sliced shallots and cook for 3 to 4 minutes until soft and translucent. Add baby spinach, increase heat to medium-high, and sauté until just wilted. Season with salt and pepper and set aside.
- Prepare the Crispy Breadcrumb Topping: Melt butter in a small sauté pan over medium heat. Add diced shallots and a pinch of salt, cooking for 1 to 2 minutes. Add panko breadcrumbs and minced garlic, toasting for 3 to 4 minutes until golden, stirring constantly to avoid burning. Transfer to a bowl and season with salt and pepper.
- Assembly: Reduce oven temperature to 425°F (220°C). Line the sheet pan with parchment paper or use a baking rack inside the pan. Arrange roasted mushrooms stem side up, close together.
- Add Marinara and Spinach: Spoon a large amount of marinara sauce into each mushroom cap. Evenly distribute the sautéed spinach over the sauce.
- Prepare Goat Cheese Topping: Slice goat cheese into ½-inch thick rounds (about 0.5 oz each). Press each slice on both sides into the crispy breadcrumb mixture, then place atop each mushroom. Sprinkle remaining breadcrumbs over the mushrooms.
- Bake: Bake at 425°F (220°C) for 10 to 15 minutes until heated through, breadcrumbs are golden brown, and goat cheese begins to soften. Avoid burning the breadcrumbs. Serve immediately.
Notes
- Trim mushroom stems to allow better roasting and filling cavity.
- Check mushrooms early during roasting to avoid overcooking, timing varies by mushroom size.
- Using a baking rack inside the sheet pan helps prevent mushrooms from sitting in released juices, keeping them more crisp.
- Store-bought marinara such as Rao’s brand is recommended for best flavor, but homemade can be used.
- Goat cheese slices may crumble; try to keep them rounded for even coating and presentation.