KitchenMagician's Recipe

MUSHROOMS - SPINACH AND FETA STUFFED

Category: Vegetable Sides

Makes 4 servings.

10 Portobello mushrooms (each 4 to 5 inches)
4 T. olive oil
salt
3/4 lb. fresh baby spinach
2 T. water
2 slices white bread , torn into quarters
2 T. butter
2 onions, diced
4 cloves garlic, minced
1/2 c. dry sherry
2 T. chopped fresh thyme leaves
4 oz. goat cheese , crumbled
1/4 c. whipping cream
1 c. walnuts , toasted and roughly chopped
2 tsp. lemon juice
black pepper

Preheat oven to 400F. Place 10 x 15-inch baking sheet in oven to heat.
Using sharp knife, remove stems from mushrooms. Set aside.
Cut 1/4-inch slits, spaced 1/2 inch apart, in crosshatch pattern on surface (non-gill side) of 8 mushrooms.
Dice remaining 2 mushroom caps and reserved stems into 1/2-inch pieces; set aside.
Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoon salt. Carefully place caps, gill-side up, on preheated baking sheet.
Roast until mushrooms have released some of their juices and begin to brown around edges, 8 to 12 minutes.
Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 to 12 minutes longer.
Remove mushrooms from oven and heat broiler.
Meanwhile, place spinach and water in large microwave-safe bowl.
Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach).
Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes.
Using potholders, remove bowl from microwave and keep covered 1 minute.
Remove plate and transfer spinach to colander set in sink.
Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop.
Return spinach to colander and press again. Set aside.
Pulse bread in blender or food processor until coarsely ground to make about 1 1/2 cups.
Heat 1 tablespoon oil and 1 tablespoon butter in 12-inch skillet over medium heat until butter is melted.
Add bread crumbs and 1/4 teaspoon salt; cook, stirring frequently, until light golden brown, 5 to 8 minutes.
Transfer crumbs to small bowl and wipe out skillet with paper towels.
Return now-empty skillet to medium-high heat, add remaining tablespoon oil, and heat until smoking.
Add chopped mushrooms and cook without stirring for 2 minutes.
Continue cooking, stirring occasionally, until lightly browned, 4 to 6 minutes longer. Transfer to medium bowl.
Add remaining tablespoon butter and onions to skillet; cook, stirring occasionally, until onions are light brown, 5 to 6 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Stir in sherry and cook until almost no liquid remains, 1 to 2 minutes.
Reduce heat to low and stir in reserved cooked mushrooms, spinach, thyme, goat cheese, cream, and walnuts.
Continue cooking until cheese is melted and vegetables are well coated, 1 to 2 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste.
Flip caps, gill-side up, and distribute filling evenly among mushroom caps; top each with 2 tablespoons bread crumb mixture.
Broil mushrooms until crumbs are golden brown, 1 to 3 minutes. Serve immediately.