Stuffed Portobello Mushrooms with Crispy Goat Cheese

• Vegetarian

• Produce

  • 6 oz Baby spinach
  • 2 Bay leaves, dried
  • 5 cloves Garlic
  • 1 Garlic clove
  • 1 tbsp Oregano, dried
  • 1 (28-ounce can Plum tomatoes
  • 8 Portobello mushrooms, large stems
  • 2 Shallot

• Canned Goods

  • 2 tbsp Tomato paste

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter, unsalted
  • 4 oz Young goat cheese, soft

Found on bloggingoverthyme.com