Stuffed Portobello Mushrooms

Yes, I'm still alive. And MARRIED! Sorry I've been a little MIA. The funny thing is, we actually cook almost every night, but recently, I just haven't been up for blogging. We had a Groupon for a fabulous restaurant in the Chicago suburbs called O'Neil's and decided to make a date night out of it. We started with a delicious portobello mushroom appetizer that the two of us practically fought over the last bite. So I decided that a recreate at home was a must. These turned out delicious and very similar to those we had as an appetizer. To make them a filling vegetarian meal, just omit the bacon and you could serve with a side of rice. Enjoy!

Ingredients

2 large portobello mushrooms

1/4 cup sundried tomatoes, chopped

4 large handfuls baby spinach

handful of fresh basil leaves, finely chopped

handful of fresh mint leaves, finely chopped

4 ounces crumbled goat cheese

4 slices of bacon, cooked, chopped (optional)

3 cloves of garlic, minced

1/2 medium-sized onion, grated

1/3 cup of white wine (I used Sauvignon Blanc)

juice of 1/2 lemon

Preparation Instructions

Turn on your broiler. Gently wipe the outside of the mushrooms caps with a damp paper towel to remove any surface dirt. Next, pop out the stem by pushing it from side to side. Next, gently scrape out the dark brown gills from inside the cap. Set mushrooms aside. 

Brush mushroom caps inside and out with a little olive oil and then set on a baking sheet.

With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. Remove from the oven and set it to bake at 375.

Meanwhile, using the same pan you cooked the bacon in (and a little of the leftover grease), saute the garlic until it is fragrant, but not brown. Add the onion and allow to cook for a little. Next add the wine to release all of the yummy brown bits from the bottom of the pan. Next add the spinach and sundried tomatoes. Saute until the spinach has wilted. Squeeze the lemon over everything. Remove from heat. In a bowl, combine everything in the pan with the chopped bacon, fresh herbs, and goat cheese.

Fill the caps with the mixture. Top with a little goat cheese. Bake for 12 minutes or until hot and the cheese has softened. Serve immediately.


ps: this is being shared over at Cast Party Wednesday!