Friday, March 17, 2017
Chevre and Spinach Stuffed Portobello Mushrooms
Gourmet Stuffed Mushrooms!
Today's Chevre and Spinach Stuffed Portobello Mushrooms recipe is a Mediterranean cuisine style item. Modern Mediterranean cuisine is renowned for its healthy appeal. The use of olive oil, fresh vegetables and seafood also makes modern Mediterranean cuisine a low calorie option. The flavors of modern Mediterranean cuisine reflect upon the long culinary history of this region and this adds to the appeal.
The French word Chevre refers to any kind of goat milk cheese. In America, Chevre usually refers to soft fresh goat milk cheese. Chevre does not melt like a cows milk cheese, because goat milk contains no fat. Chevre will become soft and aromatic when heated and the nature of this sharp tasting cheese is perfect for topping off Spinach Stuffed Mushrooms.
Chevre and Spinach Stuffed Portobello Mushrooms:
This recipe yields 1 appetizer portion.
When measuring leafy vegetables like spinach with a cup, just gently pack the spinach into the cup. The spinach should not be pressed too tight in a measuring cup. Basically, 1 cup of spinach leaves equals 1 grasped handful.
Step 1: Heat a sauté pan over medium/medium low heat.
Add 1 1/2 tablespoons of olive oil.
Add 1/2 teaspoon of minced garlic.
Add 1 1/2 tablespoons of small chopped onion.
Briefly sauté till the onions turn clear in color.
Step 2: Add 3 1/4 cups of fresh baby spinach leaves.
Add sea salt and black pepper.
Toss and stir till the spinach wilts.
Step 3: Remove the pan from the heat.
Add 3 tablespoons of plain fine French bread crumbs while stirring.
Set the spinach mixture aside.
Step 4: Select 6 small portobello mushrooms that are about 1 1/2" to 1 3/4" wide.
Remove the stems.
Use a spoon to gently scrape the gills off of the mushroom caps.
Step 5: Lightly brush a small roasting pan with blended olive oil. (A pie tin is good.)
Lightly brush the top of the mushroom caps with virgin olive oil.
Place the mushroom caps on the baking pan with the gill side facing up.
Step 6: Divide the wilted spinach mixture into 6 equal size portions.
Place 1 portion of the spinach mixture on each mushroom.
Press the spinach mixture into place, so each stuffed mushroom looks good.
Step 7: Sprinkle 1 pinch of plain fine French bread crumbs on each stuffed mushroom.
Sprinkle 1 small pinch of oregano over each mushroom.
Step 8: Place about 2 teaspoons of Fresh Soft Chevre Cheese on each stuffed mushroom and press the cheese in place.
Place 1/2 pitted Kalamata Olive on the cheese on each mushroom and press the olive in place.
Drizzle 2 to 3 drops of virgin olive on each stuffed mushroom.
Step 9: Place the roasting pan in a 325ºF oven.
Bake till the portobello mushroom caps are tender and the Fresh Chevre Cheese softens.
*Fresh Chevre contains no fat, so it will not melt or brown. Chevre only will soften when heated.
Step 10: Remove the pan from the oven.
Use a spoon or spatula to place the Chevre and Spinach Stuffed Portobello Mushrooms on a plate in a circle pattern.
Garnish with Italian Parsley sprigs.
Place 2 lemon slice curls on the center of the plate.
The aroma of these Mediterranean style stuffed mushrooms is incredibly nice!