Portabello Mushroom Caps with Garlic-Spinach and Asiago

No ratings yet. Be the first!

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.

Yield: 4 generous appetizers
Collections: Appetizer Vegetable

Featured Ingredients

Kosher salt is the workhorse salt of most kitchens, with a pure salt flavor and a versatile flakey texture. Each crystal is an irregular,... Learn More
$4.47 kosher flake salt
The sweet, earthy, piney flavor of nutmeg is called for in both sweet and savory dishes in cuisines worldwide. This fragrant ground... Learn More
$8.95 Glass jar, 1/2 cup
This intensely flavorful paprika is a great way to add smoky flavor without heat. It has a rich, fruity, earthy flavor, perfect in... Learn More
$6.15 Glass jar, 1/2 cup

Portabello Mushroom Caps with Garlic-Spinach and Asiago Recipe

Ingredients
  • 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
  • {{ buttonText }}
Preparation Instructions

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.

Yield: 4 generous appetizers
Helpful Hints

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.

Pinterest

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

0 Comments

No ratings yet. Be the first!