Stuffed Portobello Mushroom Caps on a bed of spinach

We decided to pair the 2019 DUX Vineyard Pinot Noir with a vegetarian dish to enhance the delicate, red-fruited characteristics of this Dundee Hills AVA wine. The mushroom flavors enhance the subtle earthiness of this single-vineyard Pinot Noir that is hidden under many layers of fruit. Tying in the sun-dried tomatoes was an intentional move to enhance the mouthwatering acidity that is then smoothed out by the creaminess of the goat cheese.

Recipe by: Elyssa Ternay, Wine Educator & Member Ambassador


  • 4 large portobello mushroom caps 
  • 8 cloves of garlic, minced 
    Set 2 tbsp of garlic aside for the spinach
  • 1 8 oz jar of sun-dried tomatoes  
  • ½ cup Parmesan cheese, grated 
  • 4 oz goat cheese, softened  
  • ½ cup breadcrumbs  
  • 1/2 cup shallot, minced 
  • ½ bunch curly parsley, chopped (approx. 1 cup)
  • ¼ cup green onion, chopped (set some aside for garnish)
  • 3 tablespoons olive oil
  • 1 tablespoon of butter 
  • 1 tablespoon of salt
  • ½ tablespoon of pepper 
  • 1 tsp cumin 
  • ¼ tbsp red pepper flakes 
  • 6 cups spinach 


  • Preheat oven to 400 degrees F
  • Clean mushrooms and gently remove gills (I do this with the edge of a small spoon – be careful and do not apply too much pressure)
  • Once the mushrooms are cleaned, brush little bit of olive oil to oil the top and bottom of the mushroom cap and season lightly with salt and pepper
  • Roast for about 5 minutes or until the mushrooms start to soften
  • While the mushrooms are roasting, drain the jar of sun-dried tomatoes and place on a paper towel - set aside (this will help absorb more of the oil, so the mushrooms don’t get too oily)
  • Place a medium skillet over medium heat and add a small amount of oil, just to cover the surface
  • Once the oil starts to heat up, add the 4 cloves of minced garlic and 1/4th cup of chopped shallot - cook for a few minutes until the garlic and shallot start to become translucent then remove from heat and set aside
  • In a large mixing bowl combine the cooked garlic and shallot mixture, the sliced sun-dried tomatoes, breadcrumbs, chopped parsley, and green onion - mix until combined
  • Add in the Parmesan, goat cheese, cumin, red pepper flakes, salt and pepper - mix until combined (Set aside a little bit of goat cheese to top the mushrooms with if you wish!)
  • Taste and adjust seasonings 
  • Place filling mixture in the fridge so the cheese can firm back up a bit
  • Once the mushrooms are partially cooked and cooled (I cool them for about 5 minutes while the mixture is in the fridge), it’s time to assemble!
  • Fill the inside of the mushroom caps with about 2 tablespoons of the filling and then top with grated parmesan cheese
  • Bake for 10 minutes
  • While the mushrooms are cooking, prepare the spinach
  • In a medium skillet, melt 1 Tbsp butter over medium heat
  • Once the butter starts to smoke add 1/4th of chopped shallot and 2 tablespoons of minced garlic and cook until browned
  • Add spinach and sauté until fully wilted  
  • After 10 minutes, remove mushrooms from oven and spread about 2 tsp of goat cheese on top of each
  • Return the oven and broil for 2 minutes or until the tops start to brown and the cheese starts to bubble
  • Remove from the oven, place on top of the spinach and garnish with fresh parsley

Serve and enjoy with Dobbes Family Estate’s 2019 DUX Vineyard Pinot Noir!

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