Thursday, February 26, 2015

Portobello Mushrooms Rockefeller

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

Serves 2-4


  • 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


  1. Preheat the oven to 400 degrees F.
  2. Remove the stems from the portobello mushrooms and chop the stems. 
  3. Hollow out the mushrooms so that there is more room for stuffing.
  4. Set the whole mushroom caps aside.
  5. 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. 
  6. Deglaze the pan with the white wine.
  7. Pour in cream and mix well. 
  8. Add chopped spinach and cook until soft, about 5 minutes. 
  9. Add the grated parmesan and panko breadcrumbs . The sauce will thicken when heated through, another few minutes. Remove from heat.
  10. On a baking sheet with a baking rack, arrange mushroom cavity-side up. 
  11. Spoon in enough spinach mixture to fill the portobello mushroom cap.
  12. Top with mozzarella cheese. 
  13. Bake for about 20 minutes. 
  14. Remove mushrooms from the oven and serve warm. 
(Recipe adapted from


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