Blue Cheese Stuffed Portobello Mushrooms
Savory, creamy and earthy, these mushrooms are a delicious appetizer or main course and pair beautifully with our Press Release Proprietary Red Blend.
Ingredients
- FOR THE MUSHROOMS:
- 8 portobello mushrooms, stems trimmed
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- FOR THE SPINACH:
- 1 tablespoon extra virgin olive oil
- 1 shallot, sliced thin
- 6 ounces baby spinach
- kosher salt and freshly ground black pepper
- FOR THE TOPPING:
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- ½ cup panko breadcrumbs
- 1 garlic clove, minced
- kosher salt and freshly ground black pepper
- FOR THE ASSEMBLY:
- 1½ cups thick marinara sauce (store-bought or homemade)
- 4 ounces blue cheese, crumbled
Directions
Preheat the oven to 450°F. Place the mushrooms on a parchment lined baking sheet, stem side up. Lightly brush tops with olive oil. Season with salt and pepper. Roast for 15-20 minutes, until tender. Carefully drain mushroom caps of any moisture and set aside. Reduce the oven to 425°F.
In a large sauté pan, heat 1 tablespoon of olive oil over medium-low heat. Add the sliced shallots and sauté for 3-4 minutes, stirring frequently, until soft and translucent. Stir in spinach and increase heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper. Set aside.
In a small sauté pan, melt 2 tablespoons of butter over medium heat. When butter begins to bubble, add diced shallots and a pinch of salt. Sauté for 1-2 minutes, stirring continuously. Add breadcrumbs and minced garlic. While continuously stirring, toast for 3-4 minutes until breadcrumbs are barely golden brown. Remove from heat. Season to taste with salt and pepper. Set aside.
Line sheet pan with a baking rack and place roasted mushrooms close together, stem side up. Fill each mushroom cap with a large spoon of marinara sauce. Top sauce with sautéed spinach, dividing evenly among mushrooms. Sprinkle with breadcrumb mixture and blue cheese crumbles. Bake at 425°F for 10-15 minutes or until heated through and the breadcrumbs are golden brown.
Pair with Bartholomew Estate ‘Press Release’ Proprietary Red Blend.