Stuffed mushrooms often play the role of appetizer. And they’re fantastic.
But with this dish, the stuffed mushrooms are the star of the show, shifting from starter dish to entrée.
Portobello mushrooms are hearty (and big) enough to be a meal. One or two per person will be plenty.
When choosing portobellos, look for mushrooms with a good structure to their cap. Portobellos can have flatter caps or be very rounded in an iconic mushroom sort of way. Choose the rounded ones — they’ll hold your filling better.
For this dish, you can use spinach, but arugula adds a peppery flavor, giving the dish an additional layer of taste.
8 portobello mushrooms
6 slices of thick-cut bacon
1 shallot, diced
5 cups raw arugula
4 ounces sundried tomatoes, diced
4 ounces goat cheese
Salt and pepper
Preheat the oven to 400 degrees.
Using a damp towel to clean the mushroom caps. Then remove the stems and scoop out the gills. A grapefruit spoon is the perfect tool for this.
Brush the caps and the insides of the mushrooms with olive oil. Season with salt and pepper. Arrange, cap side up, on a baking sheet.
Bake in the center of the over for 10 minutes.
In a cast iron pan, cook the bacon over medium heat until crispy, but not overdone. Remove it to a paper-towel-lined plate to drain and cool.
Next cook the shallot in the bacon grease over medium heat until it begins to soften and turn translucent. About three to five minutes.
Add the arugula and diced sundried tomatoes to the pan. While the arugula wilts, dice the bacon and add it to the pan, too.
Stir the mixture for a minute or two and then remove from the heat.
Set your oven broiler to high.
Gently fill each of the mushrooms with the arugula and bacon mixture.
Next top each stuffed mushroom with small spoonsful of goat cheese.
Finely grate parmesan over the top.
Then place the mushrooms under the broiler. Check every minute until the goat cheese begins to brown just a little – two to three minutes.
Makes 4 servings of two stuffed Portobello mushrooms each.
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