Mushrooms are one of my favorite things, but I have always been too cheap to buy portabella mushrooms. But I was in the grocery store recently and realized that they weren't really all that expensive. I only paid a few dollars for two, and if you use it in place of meat the meal isn't all that expensive. You can really switch this recipe up quite a bit - mozzarella, feta or bleu cheese would work instead of the goat cheese. I used A LOT of onions, so if you're not crazy about that tone it down. I really liked how these turned out, and they were relatively simple and quick to prepare. The meaty, savory flavor of the mushroom paired with the sweetness of the onions and the creaminess of the cheese makes for a really amazing combination of flavors, I know I'll be making this again.
Stuffed Portabella Mushrooms
Four portabella mushrooms, stems reserved
1 red onion, medium dice
2 cloves garlic, minced
1 shallot, minced
1 bag spinach
1 small tomato, diced
4 oz. herbed goat cheese
2 tbsps. sugar
1. Preheat oven to 350 degrees. Clean the mushrooms with a damp paper towel; washing them will cause the mushroom to absorb too much water. Cut off any dry portions of the mushroom stem and roughly chop.
2. Sauté the minced garlic and shallots in a pan with a bit of olive oil. When the garlic and shallots become aromatic, add the mushroom stems, onions and sugar. Keep the burner at medium heat so that the onions can slowly caramelize. Add some salt and pepper depending on your preferences. When the onions are fully cooked, add the spinach and stir until the spinach is all wilted, probably around a minute.
3. Drizzle a small amount of olive oil on the mushroom caps to keep them moist and sprinkle with salt and pepper. Put an equal amount of the spinach and onion mixture among the mushroom caps. Top with crumpled goat cheese and tomato.
4. Bake the mushrooms for around fifteen minutes, until the cheese is slightly melted and browned and the cap is cooked through.