Spinach + Goat Cheese Stuffed Portobellos

• Vegetarian
• Gluten free

• Produce

  • 4 Portobello mushrooms
  • 1 Shallot, large
  • 1 (10oz package Spinach, frozen

• Baking & Spices

  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Dairy

  • 1 cup Goat cheese

Found on thewheatlesskitchen.com

Description

Ingredients

• 4 portobello mushrooms, stems removed
• 1 cup goat cheese, crumbled
• 1 large shallot, thinly sliced
• 1 (10oz) package frozen spinach
• 1 tsp extra virgin olive oil
• pinch of salt and pepper

Directions

• Preheat the oven to 400 degrees.
• Use a spoon to scrape out the dark brown insides of the mushrooms, and use a paper towel to wipe off any excess dirt.
• Place the mushrooms stem side down on a lined baking sheet. Bake for 7-10 minutes, until just slightly soft.
• While the mushrooms are pre-baking, start making the filling. Start by thawing out the spinach in a bowl in the microwave according to package instructions. Once thawed, place the spinach in a kitchen towel and squeeze out all of the excess water. This will help the end result to not be too watered down.
• In a small skillet, add the olive oil and shallots and saute for about 2 minutes until the shallots are starting to turn slightly brown.
• In a mixing bowl, add the spinach, goat cheese, shallots, and a pinch of salt and pepper. Stir with a fork to evenly combine.
• Pull the mushrooms out of the oven after they have pre-baked, let them cool for a few minutes so you can handle them. Turn them over and stuff each one with 1/4 of the spinach mixture. Smooth out the top and place them back in the oven.
• Bake for 6-8 minutes, until the mushrooms are soft and the goat cheese is warmed all the way through.
• Serve and enjoy!