Stuffed (Portobello Mushroom) Spiders

Stuffed spiders…. mmmm! That is, if they’re really just portobello mushrooms and not real spiders. Ha!

These have crunch. Creaminess. Zing and all sorts of amazing flavors. They have a lot of steps but it’s worth it.

You can clean the gills out of the mushrooms or not. I do. It just depends on your preference.

Stuffed Spiders

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 8 large portobello mushrooms, stems trimmed and gills removed
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • 2 shallots, divided and finely sliced
  • 5 ounces baby spinach
  • 2 tablespoons unsalted butter
  • 1/2 cup panko breadcrumbs
  • 1 garlic clove, finely minced
  • 1 and 1/2 cups store-bought tomato sauce or my homemade marinara sauce
  • 4-ounce log soft goat cheese, cold
  • 1 bushel of asparagus, stems trimmed

Directions

  1. Preheat the oven to 450 degrees. Lightly spray a sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 20 to 25 minutes, or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside as you prepare the filling and topping.
  2. To make the filling, heat the oil in a large sauté pan over medium-low heat. Add one sliced shallot and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
  3. To make the topping, melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the remaining chopped shallot and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bowl.
  4. Reduce the oven temperature to 425 degrees. Line the same sheet pan with parchment paper. Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
  5. Slice the goat cheese into 1/2″ thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture. Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown.
  6. While the stuffed mushrooms are cooking, season & roast the asparagus on a roasting tray in the oven at the same time for (12-15 minutes). Remove the mushrooms and place on a plate. Use the asparagus as the spider legs. Serve immediately. Enjoy! 
Adapted from: abeautifulplate.com

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