The holidays are my favorite time of year, and that means I get to do one of my favorite things. Entertain. Recently I had some girlfriends over and needed to come up with a appetizer. This is normally an easy feat but because some of my friends are vegetarian and some are not, this poses some cause for thought. I’m not just going to throw out some veggies and call it a day. I wanted something that would satisfy the meat eaters and the vegetarians alike. Something that you could eat and not miss the meat at all and not feel like it was a cop out at the same time. I know I’m probably over thinking it and they would be happy eating whatever I mad but I wanted it to be a perfect night. So while shopping for the party the grocery store had beautiful portobello mushrooms and so a light bulb went off in my head. Stuffed Mushrooms, but that is a totally ambiguous dish, there are probably thousands of different recipes. So I decided to make my own and just combine my favorite ingredients and what I came up with is pretty damn good, and the girls thought so too. So if you need an easy and satisfying appetizer give my stuffed mushrooms a shot you won’t be disappointed.
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Perfect Stuffed Mushrooms
6 Portobello Mushrooms, Cleaned and stems removed
1/2 of a large yellow onion , minced
6 oz of Ile De France Goat Cheese
10 oz package of frozen chopped spinach, thawed and drained
2 teaspoons of Salt, divided
1/2 teaspoon of pepper
1/2 cup panko bread crumbs
1/4 cup olive oil, divided
Preheat oven to 375 degrees. On a cookie sheet place all of the mushrooms, cap side down and drizzle with olive oil and season with salt and pepper. Flip the mushrooms over so the cap is up and repeat with the oil and salt and pepper. Bake for 10 minutes or until the mushrooms are almost tender.
While the Mushrooms are in the oven, heat 2 teaspoons of olive oil in a saute pan and cook the onions until they are just starting to caramelize. Add in the spinach and cook until the spinach has warmed through. Add in the goat cheese and 1 teaspoon of salt and stir to combine.
Remove the mushrooms from the oven and turn the oven to broil. Turn the mushrooms over so the gill side is up and place 2 tablespoons of filling onto the mushroom. Spread slightly so there is a even layer. Top each mushroom with 2 tablespoons of panko bread crumbs and drizzle the bread crumbs with olive oil. Broil for 1-2 minutes or until the bread crumbs are golden.
Serve warm and enjoy!