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
Ingredients:
- 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
Directions:
- 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
