John R.
New member
This is absolutely the best recipe I've ever found for stuff Portobellos. I did get it from the new Weber grilling book by Jamie Purviance. Just explodes with flavor. My only change is to add a little fresh shredded parm cheese to the breadcrumbs on top.
PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND SUN DRIED TOMATOES
For the filling:
10 ounces baby spinach leaves, rinsed (use a lot becuase spinach leaves really shrink when wilted) (you could also used frozen spinach, drained)
Extra-virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons finely chopped garlic
1 cup finely diced ripe tomato
1/4 cup oil-packed, sun-dried tomatoes, thinly sliced
1/4 cup pitted and coarsely chopped kalamata olives
Kosher salt
Freshly ground black pepper
4 large portobello mushrooms, 5 to 6 inches in diameter
1/4 cup fine, soft bread crumbs (I uused packaged Panko breadcrumbs, but any would do. You don't need to make fresh ones).
1/8 cup finely shredded parmesan cheese
In a large saucepan over high heat, cook the spinach just until wilted, 1 to 2 minutes, stirring frequently. Transfer the spinach to a sieve and drain until cooled. Squeeze out the remaining liquid with your hands, and then roughly chop the spinach. You should have about 1 cup.
Wipe out the saucepan and warm 2 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the diced tomatoes and cook for 1 minute, stirring occasionally. Add the spinach, sun-dried tomatoes, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until all the moisture has evaporated, 1 to 2 minutes, stirring occasionally. Remove the saucepan from the heat.
Remove and discard the mushroom stems. With a teaspoon, carefully scrape out the black gills from the mushroom caps and discard. Generously brush or spray the mushroom caps with oil and season them with 1/4 teaspoon salt. Brush the cooking grates clean. Grill the mushrooms, smooth sides up, over direct medium heat, with the lid closed, until well marked, about 5 minutes. Transfer to a work surface, smooth sides down. Close the grill’s lid to maintain the heat inside. Spoon a thin layer of the filling onto the mushrooms, spreading it evenly to the edges.
In a small bowl toss the bread crumbs and cheese with 1 tablespoon of oil, and salt and pepper to taste. Sprinkle each stuffed mushroom evenly with a thin layer of crumbs. Grill the mushrooms, smooth sides down, over direct medium heat, with the lid closed, until the crumbs are browned and the mushrooms are tender, 5 to 10 minutes more. Serve warm. Serves 4
Recipe from Weber’s Real Grilling by Jamie Purviance
PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND SUN DRIED TOMATOES
For the filling:
10 ounces baby spinach leaves, rinsed (use a lot becuase spinach leaves really shrink when wilted) (you could also used frozen spinach, drained)
Extra-virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons finely chopped garlic
1 cup finely diced ripe tomato
1/4 cup oil-packed, sun-dried tomatoes, thinly sliced
1/4 cup pitted and coarsely chopped kalamata olives
Kosher salt
Freshly ground black pepper
4 large portobello mushrooms, 5 to 6 inches in diameter
1/4 cup fine, soft bread crumbs (I uused packaged Panko breadcrumbs, but any would do. You don't need to make fresh ones).
1/8 cup finely shredded parmesan cheese
In a large saucepan over high heat, cook the spinach just until wilted, 1 to 2 minutes, stirring frequently. Transfer the spinach to a sieve and drain until cooled. Squeeze out the remaining liquid with your hands, and then roughly chop the spinach. You should have about 1 cup.
Wipe out the saucepan and warm 2 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the diced tomatoes and cook for 1 minute, stirring occasionally. Add the spinach, sun-dried tomatoes, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until all the moisture has evaporated, 1 to 2 minutes, stirring occasionally. Remove the saucepan from the heat.
Remove and discard the mushroom stems. With a teaspoon, carefully scrape out the black gills from the mushroom caps and discard. Generously brush or spray the mushroom caps with oil and season them with 1/4 teaspoon salt. Brush the cooking grates clean. Grill the mushrooms, smooth sides up, over direct medium heat, with the lid closed, until well marked, about 5 minutes. Transfer to a work surface, smooth sides down. Close the grill’s lid to maintain the heat inside. Spoon a thin layer of the filling onto the mushrooms, spreading it evenly to the edges.
In a small bowl toss the bread crumbs and cheese with 1 tablespoon of oil, and salt and pepper to taste. Sprinkle each stuffed mushroom evenly with a thin layer of crumbs. Grill the mushrooms, smooth sides down, over direct medium heat, with the lid closed, until the crumbs are browned and the mushrooms are tender, 5 to 10 minutes more. Serve warm. Serves 4
Recipe from Weber’s Real Grilling by Jamie Purviance