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Wednesday, January 22, 2014

Spinach Portobellos Gratin


My laziness on the blog and in the kitchen has been out of control lately. I wish I had a good excuse for it -  and believe me I tried to come up with a convincing story - but I don't. I'm a disgrace to the internet and don't deserve to call myself a blogger.


In an attempt to redeem myself with as little effort as possible, I improvised a recipe that can be lazed through without using a knife or cutting board ONCE. Scoop the gills with a spoon; mince the garlic with a press; add the spinach whole; cut the chives with kitchen scissors; and because Portobellos are broad, you're not so much "stuffing" as you are "plopping." It's the EASIEST in all CAPS.

Bada bing - that was a mushroom pun. I think it goes without saying that I wasn't trying. 

Ingredients:

6 Small Portobellos, rinsed and gently dried
8 oz. Shredded mozzarella
1/4 c. Grated Parmesan
3 Cloves garlic, minced
1 c. Packed whole leaf spinach, rinsed and gently dried
3 T. Chives, finely chopped
3 t. Colman's Original English Mustard
1 Egg, lightly beaten
1/2 c. Panko breadcrumbs {Optional}
1/2 t. Colman's Mustard Powder {Optional}
1 t. Kosher salt 
1/2 t. Black pepper
1 T. Olive oil

Instructions:

Preheat the oven to 400 degrees. 

Remove the mushroom stalks and scoop out all of the gills using a small spoon. (Be careful not to tear or remove the lining of the cap, which helps contain the stuffed ingredients.) Once the mushrooms' stalks and gills have been removed and discarded, lay the Portobellos cap-side down on a rimmed baking tray and set aside. Sprinkle the inner caps with a small pinch of kosher salt and set aside.

In large mixing bowl, add the shredded mozzarella, grated Parmesan, minced garlic, whole leaf spinach, chives, kosher salt, black pepper, Colman's mustard, and the egg. Stir or mix with clean hands until the mixture is evenly combined.

Stuff each mushroom with enough cheese and spinach mixture to the point that it appears to be brimming over - about a quarter to a half of a cup.

In a small bowl or ramekin, stir the panko breadcrumbs and Colman's mustard powder together. Sprinkle the breadcrumb mixture over the tops of the mushrooms, and then lightly and evenly drizzle with olive oil.

Bake the mushrooms for twenty minutes, or until the tops become golden brown and bubbly, and serve.

1 comment:

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