Portabello Mushroom Caps with Garlic-Spinach and Asiago Recipe
Submitted By:from Elgin.
Portabello Mushroom Caps with Garlic-Spinach and Asiago Notes
This is a "what I had in the fridge" recipe, concocted while prepping for Thanksgiving dinner, and because I was hungry for a little nosh. They have plenty of umami and great meaty texture even though they're meatless. Very satisfying for an appetizer. Pair with a good Chianti, Cab Franc or a Pinot Noir.
- 4 portabello mushrooms, wiped clean & stems removed
- olive oil for drizzling, plus more for cooking
- 4 tablespoons fino sherry or other dry sherry
- to taste, Diamond Crystal kosher flake salt
- 2 pounds fresh baby spinach, well rinsed
- 1 clove garlic, finely minced
- 1/2 cup shredded Asiago or Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 4 tablespoons fresh breadcrumbs
- 1/2 teaspoon smoked sweet paprika
Serves / Yields
4 generous appetizers
1.) Preheat oven to 400 degrees. 2.) Rub mushroom caps well with olive oil and place gill-side up in a baking dish. 3.) Drizzle mushroom caps with more olive oil, then drizzle with the sherry, dividing evenly among the mushrooms. 4.) Sprinkle with salt and freshly ground pepper to taste; set aside. 5.) Saute spinach in olive oil with garlic, seasoning with salt and pepper to taste. 6.) Sprinkle each mushroom cap with 1 Tbs. Asiago cheese, dividing evenly, reserving remaining cheese for later. 7.) Divide sauteed spinach among the mushroom caps. 8.) Sprinkle each mushroom with nutmeg, then sprinkle with breadcrumbs, dividing evenly, followed by remaining cheese, dividing evenly. 9.) Bake mushrooms for about 20 minutes, or until cheese is slightly toasted. 10.) Remove from oven and sprinkle each mushroom with smoked paprika. Serves 4.
Of course you could mix some cooked, crumbled pork sausage (about 1/4 lb.) in with the spinach before baking the mushrooms, but they are just as delicious without the meat.
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