Portobello Mushrooms with Spinach and Goat Cheese
2 tablespoons coconut or olive oil
4 large portobello mushrooms stem and grill removed
Freshly ground black pepper
1 small onion, diced
2 garlic cloves, minced
1 (10-ounce) package frozen spinach, thawed and drained
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme
¼ teaspoon dried red pepper flakes
3 ounces soft goat cheese, crumbled (1/4 cup)
4 tablespoons grated Parmesan
Preheat oven to 350 F. Brush mushrooms with 1 tablespoon of the oil and season with salt and pepper. Place on a baking sheet covered with parchment paper or aluminum foil and set aside.
Heat the remaining 1 tablespoon in a large sauté pan over medium heat. Add the onion and sauté until softened. Add garlic and sauté until fragrant. Add spinach and sauté just until all the liquid has evaporated. Add herbs and red pepper flakes, and season with salt and pepper to taste. Remove from heat. Gently stir in the goat cheese until combined.
Divide filling among mushrooms and stuff generously. Sprinkle with Parmesan and a few red pepper flakes. Bake until mushrooms soften and filling is bubbling, about 20 minutes. Serve immediately.
Recipe from Mariel’s Kitchen: Simple Ingredients for a Delicious and Satisfying Life by Mariel Hemingway, 2008.
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