Sunday, July 18, 2010

[Recipe Share Sunday] Portobello Mushrooms Stuffed with Spinach and Ricotta Cheese

Yeah, it's been a long time since I got to cooking on this blog... I'd say probably the majority of you readers didn't even realize I cook on occasion.... you know, when I'm taking breaks from making complete and nutritious meals out of cracker barrel cheddar and ground black pepper triscuits, served up with a bold California red. 

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 and found this little recipe that I randomly have the most of the ingredients for to make my own version.  The real recipe is for Portobello Mushrooms Stuffed with Spinach and Goat Cheese, I'm subbing Ricotta for Goat, because that is what's hanging in my fridge.  Other subsititions made are listed in red....

Marinated mushrooms

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 half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms.  (I skipped that step) Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom onion and garlic mixture with salt and pepper. Transfer to large bowl; cool to room temperature.

Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese ricotta and toss gently to distribute evenly. Season filling to taste with salt and pepper.
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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