The husband is coming home from a long golf weekend and I started thinking, maybe for dins I should cook something... on the stove!
-- you know, instead of out of a plastic wrapper and box (see dinner mentioned above).
So I hit up epicurious.com and found this little recipe that I
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala (optional) - not using
4 large fresh thyme sprigs - using thyme seasoning
6 large portobello mushrooms - using two XL Portobello Caps
1 10-ounce package frozen spinach - using fresh spinach
1 pound button mushrooms - omitting
2 tablespoons olive oil
1 cup chopped sweet onion (such as Maui or Vidalia)
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 5-ounce package soft fresh goat cheese, crumbled - using ricotta cheese
For marinated mushrooms -
Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
For filling -
Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl. (Saute fresh spinach if not using frozen)
Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add
Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
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