Spinach-Stuffed Portobello Mushrooms
Fork-and-knife mushrooms like portobellos are attractive and easy to serve. These can be made up to one day in advance, and kept in the refrigerator before the final cooking step.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 Tbsp. olive oil, divided
- 1 medium onion, peeled and chopped
- 10 oz. washed spinach leaves
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 cup quartered artichoke hearts
- 1½ cups shredded Gruyère or Emmenthal cheese
- 6 large portobello mushrooms
- Heat 1 tablespoon olive oil over medium heat in a skillet, and cook the onion until translucent, 5 minutes. Add the spinach. Season with salt and pepper, and cook until spinach is wilted. Transfer to a plate to cool, and then squeeze any excess water from the spinach. Chop the spinach, and mix in the artichokes and ⅔ of the cheese.
- Remove the mushroom stems; scoop out some of the dark ribs in the center of the caps. Divide the spinach-cheese mixture into the mushroom caps. Mushrooms can be cooked now, or refrigerated for cooking later.
- Heat the broiler. Heat remaining 1 tablespoon olive oil in a large skillet. Transfer the stuffed mushrooms to the pan, cover, and cook over medium heat for 10 to 15 minutes, or until cooked through. Uncover, sprinkle with remaining cheese, and broil until cheese is molten and bubbly.