Guest guest Posted January 14, 2009 Report Posted January 14, 2009 Can you recommend a substitute for the goat cheese? This sounds delicious but I can't get the hang of the taste of goat cheese....Thanks! Patty , " AJ " <coolcook wrote: > > Sensuous Stuffed Portobello Mushrooms > > 2 tablespoons olive oil > 1 leek, white parts only, diced > 1 shallot, minced > 4 large Portobello mushrooms > 1 cup broccoli, chopped > 1 cup spinach (fresh or frozen, thawed), chopped > 1/3 cup chopped fresh flat-leaf parsley > 1/2 teaspoon dried thyme > 1/2 cup crumbled goat cheese > 1/4 cup dry breadcrumbs > 2 tablespoons butter > > Preheat oven to 350 degrees. In a heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes. Remove mushroom stems from caps and chop stems. > Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more, until broccoli is crisp- tender but still bright green. Add spinach and saute a few minutes more, until wilted. Add parsley and thyme, stir well to combine, and remove from heat. > Place mushroom caps, gill side up, in a lightly-oiled baking pan. Mound sautéed vegetables evenly in caps. Top with crumbled goat cheese. > In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly. Sprinkle buttered crumbs over the tops of the mushrooms. > Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted. Serve immediately. > Makes 4 servings. > > > Quote
Guest guest Posted January 14, 2009 Report Posted January 14, 2009 I'll bet feta would be great in it... Audrey S. On Wed, Jan 14, 2009 at 4:47 PM, sugarpeachyp <sugarpeachypwrote: > Can you recommend a substitute for the goat cheese? This sounds > delicious but I can't get the hang of the taste of goat > cheese....Thanks! > Patty > > <%40>, > " AJ " <coolcook wrote: > > > > Sensuous Stuffed Portobello Mushrooms > > > > 2 tablespoons olive oil > > 1 leek, white parts only, diced > > 1 shallot, minced > > 4 large Portobello mushrooms > > 1 cup broccoli, chopped > > 1 cup spinach (fresh or frozen, thawed), chopped > > 1/3 cup chopped fresh flat-leaf parsley > > 1/2 teaspoon dried thyme > > 1/2 cup crumbled goat cheese > > 1/4 cup dry breadcrumbs > > 2 tablespoons butter > > > > Preheat oven to 350 degrees. In a heavy-bottomed saucepan, heat the > olive oil over medium-high heat. Add leek and shallot and saute, > stirring often, until they are softened and fragrant, about 5 > minutes. Remove mushroom stems from caps and chop stems. > > Add chopped stems and broccoli to the pan and continue to saute, > stirring occasionally, about 5 minutes more, until broccoli is crisp- > tender but still bright green. Add spinach and saute a few minutes > more, until wilted. Add parsley and thyme, stir well to combine, and > remove from heat. > > Place mushroom caps, gill side up, in a lightly-oiled baking pan. > Mound sautéed vegetables evenly in caps. Top with crumbled goat > cheese. > > In a small skillet, melt the butter and add breadcrumbs, stirring > to coat evenly. Sprinkle buttered crumbs over the tops of the > mushrooms. > > Bake in preheated oven for 25 - 30 minutes, until crumbs are golden > brown and cheese is melted. Serve immediately. > > Makes 4 servings. > > > > > > Quote
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