Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 4 Servings
I love these heavenly treats so much! This was probably my third time making them this week alone. A very simple recipe that I am sure you can pull off! Have a wonderful day, everyone, and I hope you are all well today. Enjoy!
Ingredients:
For the Mushrooms:
extra virgin olive oil
kosher salt and freshly ground black pepper
8 large (4-inch wide) portobello mushrooms stem trimmed
For the Sautéed Spinach:
1 shallot finely sliced
kosher salt and freshly ground black pepper
6 oz. baby spinach
1 tbsp extra virgin olive oil
For the Crispy Breadcrumb Topping:
1 garlic clove finely minced
1 shallot finely diced
kosher salt and freshly ground black pepper
½ c panko breadcrumbs
2 tbsp unsalted butter
To Assemble:
4 oz. goat cheese cold from the fridge
1½ c (12 oz.) high-quality store-bought (or homemade) marinara sauce I recommend Rao’s brand
Directions:
For the Portobello Mushrooms:
Prepare the oven and preheat to 225 degrees C or 450 degrees F.
Apply cooking spray onto a sheet pan.
Scatter the mushrooms onto the prepared sheet pan. Make sure to arrange them step side up.
Brush each mushroom with olive oil. Sprinkle salt and pepper to season.
Place the mushrooms inside the preheated oven and roast for about 25 minutes. Make sure to check from time to time.
Drain the mushrooms and set them aside.
For the Spinach:
Place a large pan on the stove and turn the heat to medium-low.
Add oil and allow it to become hot.
Add the shallots and sauté for a few minutes until soft.
Add the spinach and sauté until wilted completely. Sprinkle salt and pepper to season. Remove from the heat.
For the Crispy Breadcrumb Topping:
Place pan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the shallots and sauté until soft. Season with a bit of salt.
Add the minced garlic and panko breadcrumbs. Stir and cook for a few minutes until golden brown.
Move the mixture into a mixing bowl, then sprinkle salt and pepper to season.
To Assemble:
Turn the heat of the oven to 425 degrees F.
Line with parchment paper the sheet pan that you used earlier.
Arrange the roasted mushrooms in the middle of the pan. Make sure to leave a small space between each mushroom.
Add a spoonful of marinara sauce over each mushroom.
Top each with the sauteed spinach.
Roughly slice the goat cheese, then press a few slices over each mushroom.
Sprinkle the rest of the breadcrumb mixture on top.
Place them inside the preheated oven and bake for about 14 minutes or until the top turns golden brown.
Serve hot and enjoy!
Nutrition Facts:
Serving: 1serving, calories: 302kcal, carbohydrates: 21g, protein: 10g, fat: 21g, saturated fat: 9g, polyunsaturated fat: 10g, cholesterol: 30mg, sodium: 778mg, fiber: 4g, sugar: 6g
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