Portobello Spinach Stuffed Mushroom

Name: Portobello Spinach Stuffed Mushroom
Ingredients: 1lb (about 10 cups)* fresh spinach, stemmed, washed, drained; 3 large eggs; 2tbsp fresh thyme leaves; 1 cup grated extra sharp cheddar cheese; 3tbsp olive oil; 4 portobello mushrooms, at least 4 inches in diameter, stems removed, gills removed with a small spoon and caps wiped with damp paper towels; Salt to taste; 1/4tsp ground fresh nutmeg; * *One 10-ounce box frozen spinach, defrosted and squeezed dry equals about 1 cup

Portobello are cultivated mushrooms that are the big brothers of the simple button mushroom. They are popular marinated and grilled, but stuff their large caps and they become the “crust” for this spinach and cheese “tart”.

SERVES 4

Ingredients

1lb (about 10 cups)* fresh spinach, stemmed, washed, drained
3 large eggs
2tbsp fresh thyme leaves
1 cup grated extra sharp cheddar cheese
3tbsp olive oil
4 portobello mushrooms, at least 4 inches in diameter, stems removed, gills removed with a small spoon and caps wiped with damp paper towels
Salt to taste
1/4tsp ground fresh nutmeg
* *One 10-ounce box frozen spinach, defrosted and squeezed dry equals about 1 cup

Directions

Place the spinach leaves in a large pot with just the water clinging to the leaves. Cover and cook over medium heat for just a couple of minutes until the spinach wilts. Drain it and squeeze as much water as possible out of the leaves. There should be about 1-1/4 cups.
Coarsely chop the spinach and place it in a bowl. Whisk in the eggs one at a time. Stir in the thyme, nutmeg and half of the cheese. Add salt and pepper to taste. Set aside.
Heat 2 tablespoons of the olive oil in a 12 1/2-inch ovenproof sauté pan over medium heat.
Add the mushrooms, cap side down and cook them for 2 or 3 minutes, covered.
Off the heat, allow the mushrooms to cool slightly, then divide and fill each mushroom cavity with some of the spinach and cheese mixture.
Preheat over to 350F Place them in a baking dish in a single layer and sprinkle the remaining cheese evenly over the spinach. Drizzle with the remaining oil.
Cover the dish and bake for 25 to 30 minutes. Uncover and continue baking until the filling is hot, and the cheese is bubbly. Serve hot.

This recipe was featured on Season 21 - Episode 2117.