Tonight I was asked to help make something for dinner using up some portobello mushrooms. So I slid down the stairs (yup, you heard me right...slid down the stairs), crutched my way into the kitchen, stood at the fridge, and tossed ingredients across the room. So graceful.
Along with the stuffed mushrooms, we indulged in some king crab legs, and a mozzarella, tomato, and roasted red pepper platter. Delish!
individual crab portionsBack to the mushrooms.
chop up some goodies!Spinach Stuffed Mushrooms
by Kacey's Kitchen
- 6 medium sized portobello mushrooms
- 6 ounces of fresh baby spinach
- 1/4 cup yellow onion, finely chopped
- 1-2 large garlic cloves, finely diced (depending on your garlic tolerance, mine is pretty high)
- 2 tablespoon butter
- 4 tablespoons balsamic vinegar, plus a little extra to drizzle.
- 1/4 cup bread crumbs
- 1/2 cup parmesan cheese
- freshly ground pepper
- freshly ground sea salt
- Preheat oven to 350F.
- Clean mushrooms if needed with a damp paper towel. Hallow out, chop up the 'guts', and reserve for later.
- Heat 1 tablespoon butter in large pan over medium heat. When melted, add balsamic vinegar and stir. This will become more of a balsamic syrup.
- Add mushrooms to pan tops down, season insides with crushed salt & pepper. After 1-2 minutes, flip mushroom caps over. Cook another minute or two and remove, placing on baking dish.
- Add remaining 1 tablespoon of butter to the same pan, toss in onions & garlic. Saute 2-3 minutes (they are tiny), until tender, add spinach, add mushroom guts. Stir and sautee until spinach has wilted.
- Using a fine mesh strainer, remove as much liquid as possible from spinach and mushroom mixture. Place in bowl and combine with breadcrumbs and cheese. (You may or may not use all of breadcrumbs and/or cheese, add to the consistency you prefer) I find that using my hands works the best.
- Grab a handful of mixture and stuff portobello caps. Drizzle with a little balsamic vinegar.
- Place in oven for approximately 10 minutes, until heated through.