Ingredients
- 4 large Portobello mushrooms
- 6 oz 170g goat cheese, softened
- 1 cup fresh spinach chopped
- 1/4 cup walnuts finely chopped
- 1 tbsp fresh rosemary finely chopped
- 2 garlic cloves minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese optional
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C).
- Gently clean the Portobello mushrooms with a damp paper towel and remove the stems. Using a spoon, scrape out the gills to make more room for the filling.
- Make the Filling: In a medium bowl, combine the softened goat cheese, chopped spinach, walnuts, fresh rosemary, and minced garlic. Mix until well combined.
- Season the mixture with salt and pepper to taste.
- Stuff the Mushrooms: Brush the outside of each mushroom cap with olive oil and place them on a baking sheet, gill side up.
- Divide the goat cheese mixture evenly among the mushrooms, pressing it into each cap.
- Bake the Mushrooms: If desired, sprinkle the grated Parmesan cheese over the top of the stuffed mushrooms for an extra layer of flavor.
- Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is golden and bubbly.
- Garnish and Serve: Remove the mushrooms from the oven and let them cool slightly. Garnish with freshly chopped parsley.
- Serve warm as a main course with a side salad or as an appetizer.
Notes
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