Stuffed Portobello Mushrooms with Spinach and Goat Cheese | America's Test Kitchen

Name: Stuffed Portobello Mushrooms with Spinach and Goat Cheese | America's Test Kitchen
Ingredients: 10 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean; 4 tablespoons olive oil; Salt; 12 ounces baby spinach (about 10 cups); 2 tablespoons water; 2 large slices white sandwich bread , torn into quarters; 2 tablespoons unsalted butter; 2 medium onions , diced small (about 2 cups); 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons); 1/2 cup dry sherry; 2 tablespoons chopped fresh thyme leaves; 4 ounces goat cheese , crumbled (about 1 cup), see note; 1/4 cup heavy cream; 1 cup walnuts , toasted and roughly chopped; 2 teaspoons fresh lemon juice; Ground black pepper

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We set out to transform this humdrum party food into a first-rate side dish worth making after the holidays are over.

Keywords

Vegetables
Cheese
Appetizers
Main Courses

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Ingredients

10 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean
4 tablespoons olive oil
Salt
12 ounces baby spinach (about 10 cups)
2 tablespoons water
2 large slices white sandwich bread , torn into quarters
2 tablespoons unsalted butter
2 medium onions , diced small (about 2 cups)
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
1/2 cup dry sherry
2 tablespoons chopped fresh thyme leaves
4 ounces goat cheese , crumbled (about 1 cup), see note
1/4 cup heavy cream
1 cup walnuts , toasted and roughly chopped
2 teaspoons fresh lemon juice
Ground black pepper