Spinach-Stuffed Portobello Caps
By America's Test KitchenPublished on February 22, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
8 large portobello mushroom caps, gills removed5 tablespoons extra-virgin olive oil, plus extra for drizzlingSalt and pepper 1 ½ cups panko bread crumbs 4 garlic cloves, minced11 ounces (11 cups) baby spinach 7 ounces feta cheese, crumbled (1 ¾ cups)1 teaspoon grated lemon zest ¼ cup fresh mint leaves
Before You Begin
Use a spoon to remove the gills from the mushroom caps.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. Rub mushrooms with 3 tablespoons oil and season with salt and pepper. Arrange mushrooms gill side down on rimmed baking sheet and roast on lower rack until tender, about 15 minutes.
- Combine panko, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in large Dutch oven. Set pot over medium heat and cook, stirring constantly, until panko is lightly browned, about 2 minutes. Stir in spinach and cook until wilted, about 5 minutes. Off heat, stir in 1 cup feta and lemon zest.
- Flip mushrooms gill side up and distribute filling evenly among them. Sprinkle remaining 3/4 cup feta over top and bake on upper rack until feta starts to brown, about 8 minutes. Drizzle with extra oil, sprinkle with mint, and serve.
Time
30 minutesYield
Serves 4Ingredients
8 large portobello mushroom caps, gills removed
5 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
1 ½ cups panko bread crumbs
4 garlic cloves, minced
11 ounces (11 cups) baby spinach
7 ounces feta cheese, crumbled (1 ¾ cups)
1 teaspoon grated lemon zest
¼ cup fresh mint leaves
Ingredients
8 large portobello mushroom caps, gills removed
5 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
1 ½ cups panko bread crumbs
4 garlic cloves, minced
11 ounces (11 cups) baby spinach
7 ounces feta cheese, crumbled (1 ¾ cups)
1 teaspoon grated lemon zest
¼ cup fresh mint leaves
Ingredients
8 large portobello mushroom caps, gills removed
5 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
1 ½ cups panko bread crumbs
4 garlic cloves, minced
11 ounces (11 cups) baby spinach
7 ounces feta cheese, crumbled (1 ¾ cups)
1 teaspoon grated lemon zest
¼ cup fresh mint leaves
Why This Recipe Works
Panko bread crumbs make a quick and easy filling base.
Before You Begin
Use a spoon to remove the gills from the mushroom caps.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. Rub mushrooms with 3 tablespoons oil and season with salt and pepper. Arrange mushrooms gill side down on rimmed baking sheet and roast on lower rack until tender, about 15 minutes.
- Combine panko, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in large Dutch oven. Set pot over medium heat and cook, stirring constantly, until panko is lightly browned, about 2 minutes. Stir in spinach and cook until wilted, about 5 minutes. Off heat, stir in 1 cup feta and lemon zest.
- Flip mushrooms gill side up and distribute filling evenly among them. Sprinkle remaining 3/4 cup feta over top and bake on upper rack until feta starts to brown, about 8 minutes. Drizzle with extra oil, sprinkle with mint, and serve.
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