Tuscan Style Stuffed Mushrooms (Printable View)

Portobello mushrooms stuffed with cheese and spinach in a sun dried tomato and cream sauce.

# Ingredient List:

→ Mushrooms

01 - 4 large Portobello mushrooms
02 - 1 large egg
03 - 3 tablespoons all-purpose flour
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon dried paprika
09 - 1/4 teaspoon garlic salt
10 - 2 tablespoons olive oil
11 - 1/2 cup fresh baby spinach, packed
12 - 1/4 cup soft goat cheese
13 - 2 tablespoons grated parmesan cheese

→ Sauce

14 - 1 tablespoon olive oil
15 - 1 brown onion, peeled and sliced
16 - 2 cloves garlic, peeled and minced
17 - 1/2 teaspoon dried oregano
18 - 1 teaspoon paprika
19 - 5.6 ounces sun-dried tomatoes
20 - 1 red bell pepper, deseeded and sliced
21 - 1 medium zucchini, chopped
22 - 1/3 cup plus 2 teaspoons white wine
23 - 1/2 cup vegetable stock
24 - Salt and pepper, to taste
25 - 1/3 cup plus 2 teaspoons heavy cream
26 - 1/2 cup grated parmesan cheese
27 - 1 cup fresh baby spinach, packed
28 - 1 tablespoon chopped parsley

# Preparation Steps:

01 - Remove the stalks from the Portobello mushrooms and finely chop the stalks; reserve for the sauce.
02 - Lightly whisk the egg in a shallow bowl.
03 - In a separate shallow bowl, blend together flour, salt, black pepper, oregano, thyme, paprika, and garlic salt.
04 - Heat olive oil in a large skillet over medium-high heat. Dip each mushroom in the whisked egg, then coat thoroughly with the seasoned flour mixture. Avoid excess flour in the mushroom caps.
05 - Place coated mushrooms in the hot pan and fry both sides until lightly golden, using tongs to brown the sides as well.
06 - Remove mushrooms from pan and transfer to a grill tray. Add baby spinach to the same pan with a splash of water and a pinch of salt and pepper. Stir over medium heat until just wilted.
07 - Break goat cheese into pieces and stuff into mushroom caps. Top each with wilted spinach and sprinkle with grated parmesan. Add a pinch of paprika on top and set aside.
08 - Add olive oil to the pan and warm over medium heat. Cook sliced onion for 2 minutes until beginning to soften. Stir in reserved mushroom stalks, minced garlic, dried oregano, paprika, sun-dried tomatoes, red bell pepper, and chopped zucchini. Sauté for 2 minutes.
09 - Pour in white wine and allow to bubble for 2 minutes. Add vegetable stock and season with salt and pepper. Increase heat to bring to a boil, then reduce to a simmer and cook for 5 minutes.
10 - While sauce simmers, preheat broiler. Place stuffed mushrooms under the broiler and grill for 2 to 3 minutes or until cheese is melted. Remove from broiler.
11 - Reduce heat to low. Fold heavy cream, grated parmesan, and fresh spinach into the sauce. Return broiled mushrooms to the pan, nestling gently in the sauce.
12 - Cook uncovered for another 3 to 4 minutes until spinach wilts and sauce thickens slightly.
13 - Sprinkle with chopped parsley and serve immediately.

# Supplementary Details:

01 - Ensure to use vegetarian versions of goat cheese and parmesan if required. Serve as a main course or as an accompaniment to pasta, salad, or roasted potatoes.

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