Spinach Stuffed Portobello Mushrooms
Recommended wine pairing: Nipozzano Chianti Rufina Riserva DOCG and Lucente
6 large Portobello mushrooms
2 tbsp olive oil
1 large clove garlic, minced
1 tbsp soy sauce
Two 10 oz boxes frozen creamed spinach
1/4 cup grated fresh Parmesan cheese
6 thin slices (2” x 2” x 1/4”) of mozzarella cheese, about 3 oz
Heat oven to 350 F.
Combine olive oil and garlic. Brush mushrooms with olive oil and garlic mixture. Sprinkle underside of mushrooms with soy sauce. Place mushrooms upside down in a shallow baking pan so that the juices released remain in the mushroom when cooking. Roast mushrooms for 15 – 20 minutes.
In the meantime, cook spinach according to package instructions.
When mushrooms are softened remove them from the oven. Generously fill each mushroom cap with spinach. Sprinkle each cap with Parmesan cheese and then top each with a mozzarella slice.
Heat broiler to high. Cook for 3 – 5 minutes, until cheese is bubbling.
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