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Vegetable-Stuffed Portobello Mushrooms

Source of Recipe


From "The Everything Vegetarian Cookbook" by Jay Weinstein






List of Ingredients



• 16 bite-size broccoli florets
  
• 2 Tbsp olive oil, divided
  
• 1 medium onion, chopped
  
• 10 ounces washed spinach leaves
  
• Salt and pepper to taste
  
• 1 Tbsp heavy cream
  
• 1-1/2 cups shredded Gruyère or emmenthaler cheese
  
• 4 large portobello mushrooms
  






Instructions



1. Blanch the broccoli florets in boiling salted water and shock them in ice water.
   
   
2. Heat 1 tablespoon olive oil over medium heat in a skillet, and cook the onion until translucent, 5 minutes. Add the spinach, season with salt and pepper, and cook until spinach is wilted. Transfer to a plate to cool, then squeeze any excess water from the spinach.
   
   
3. In a food processor or with a knife, finely chop the spinach, and mix in the cream and two-thirds of the cheese. Taste for salt.
   
   
4. Remove the mushroom stems; scoop out some of the dark ribs in the center of the caps. Divide the spinach-cheese mixture into the mushroom caps. Arrange 4 broccoli florets into a tight bouquet in the center of the cap, planting the stem deep in the spinach filling. (Mushrooms can be cooked now, or refrigerated for cooking later.)
   
   
5. Heat the broiler. Heat remaining 1 tablespoon olive oil in a large skillet. Transfer the stuffed mushrooms to the pan, cover, and cook over medium heat for 10 to 15 minutes, or until cooked through.
   
   Uncover, sprinkle with remaining cheese, and broil until cheese is molten and bubbly.