Stuffed Portobello Mushrooms with Spinach and Goat Cheese

Name: Stuffed Portobello Mushrooms with Spinach and Goat Cheese
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

www.americastestkitchen.com

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

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Food processor
Pastry brush
Chef's knife
Cutting board
Spatula
Colander
Baking sheet
Skillet
Microwave
Mixing bowl
Plate
Oven mitt
Paper towel
Measuring spoon
Measuring cup
Oven
Stove

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