Blue Cheese Stuffed Portobello Mushrooms | Bartholomew Estate Winery
Blue Cheese Stuffed Portobello Mushrooms make a delicious appetizer or main course and pair well with Bartholomew Estate Press Release Red Blend wine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bartholomewestate.com.
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
- FOR THE TOPPING:
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- ½ cup panko breadcrumbs
- 1 garlic clove, minced
- FOR THE ASSEMBLY:
- 1½ cups thick marinara sauce (store-bought or homemade)
- 4 ounces blue cheese, crumbled
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