Champiñones Portobello rellenos

Ingredientes

• 4 large Portobello mushrooms
• 2 tablespoons olive oil
• 1/2 small onion (finely diced)
• 2 cloves garlic (minced)
• 2 sprigs fresh thyme (stalks removed)
• 2 cups fresh spinach (chopped)
• 1/2 cup breadcrumbs
• 1/2 cup Gruyère cheese (shredded)
• 1/4 cup Parmesan cheese (grated)
• 2 tablespoons fresh parsley (finely chopped)
• salt and pepper (to taste)

Preparación

1. 1

   --- Pre-Cook Mushrooms ---

2. 2

   Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside.

3. 3

   Wipe the mushrooms clean with a damp paper towel. Remove the stalks from the mushrooms, finely chop them and save for later. Scrape the gills from inside the mushrooms and discard.

4. 4

   Place the mushrooms on the baking sheet, open side up. Cook in the oven for 15 minutes after which time the mushrooms will have expelled some water/juice which can be reserved for later.

5. 5

   --- Make the Filling ---

6. 6

   Place a skillet or cast iron dish over a medium heat, and add the oil. When the oil is hot add the onion and sauté for about 2 minutes until soft, then add the garlic, chopped mushroom stalks and thyme, then cook for another minute.

7. 7

   Stir in the chopped spinach and juice from the cooked mushrooms. Cook for 1-2 minutes until the spinach has wilted then remove from the heat.

8. 8

   To the dish, add the breadcrumbs, Gruyère and Parmesan. Season with salt and pepper and mix until well combined.

9. 9

   --- Assemble & Bake ---

10. 10

    Divide the mixture between the mushrooms, pressing it down gently into the caps.

11. 11

    Bake for 15-20 minutes, or until the mushrooms are tender, the cheese is melted and the the tops are golden.

12. 12

    Scatter over the chopped parsley, a few extra thyme leaves and a little extra parmesan to serve.

13. 13

    Note: I provide helpful step-by-step photos below this recipe card. ⬇️⬇️