This recipe is a perfect for meat-free Fridays during lent or anytime you want a vegetarian appetizer, side dish or main.
Portobello Mushrooms Rockefeller
- 4 medium-size portobello mushrooms
- 1/2 cup shredded mozzerella cheese
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 medium shallots, diced small
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 6 ounces fresh baby spinach, rinsed and chopped
- 1/4 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs
- Salt and freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Remove the stems from the portobello mushrooms and chop the stems.
- Hollow out the mushrooms so that there is more room for stuffing.
- Set the whole mushroom caps aside.
- In a medium heated frying pan melt the butter then add the olive oil, shallots, garlic, and mushroom stems. Saute until soft, about 3 minutes.
- Deglaze the pan with the white wine.
- Pour in cream and mix well.
- Add chopped spinach and cook until soft, about 5 minutes.
- Add the grated parmesan and panko breadcrumbs . The sauce will thicken when heated through, another few minutes. Remove from heat.
- On a baking sheet with a baking rack, arrange mushroom cavity-side up.
- Spoon in enough spinach mixture to fill the portobello mushroom cap.
- Top with mozzarella cheese.
- Bake for about 20 minutes.
- Remove mushrooms from the oven and serve warm.
(Recipe adapted from cookingchannel.com)