Angry Angel Cooks: Stuffed Portobello Mushrooms with Spinach and Gorgonzola

I love mushrooms, so when I picked the recipe for this past Sunday’s meal I got a little selfish about it.

Mushroom caps were easier to get than I thought they would be. All I had to do was remove the small stems, brush them with oil, and I was ready to go!

Two of the caps got cut up to be included in the filling along with walnuts, sherry, and garlic. The breadcrumb mixture comes in later. I regret to inform you that my recipe did not include Jelly Belly Jelly Beans.

Spinach was also included in the filling. It was microwaved with water and salt to wilt it, and then I had to squish it in a towel to get rid of excess moisture and then cut it up as small as possible.

While the oiled mushroom caps were cooking, I made the filling. An onion, garlic, spinach, cut up mushroom caps, Gorgonzola cheese, and more olive oil.

When the caps came out all that was left to fill them with the filling, then cover them with breadcrumbs.

Once the bread crumbs/parmesan topping was browned, I pulled them out and we got to work eating them.

I would be hesitant to make this again because it requires that the oven be preheated to 500 degrees, and going that hot makes me nervous. It was all right to do this time of year (January), but in Florida this would have to be a winter only endeavor. Additionally if you made this recipe I would suggest cutting up everything first. Last week I lauded this cookbook because the flow of the steps made sense with the time available, but for this week’s recipe everything comes together VERY FAST so prepping the ingredient ahead of time is essential.

If I was to make this again, I would need to process the cooked filling in a food processor to make it less chunky. The recipe asks you to mince finely for everything, but there’s only so much I can do by hand. The finished product here fell apart easily, and was frustrating to eat (also delicious!). I think that making more of a blended filling that could be spread into the caps and then breaded would make a more cohesive final product that is also easier to eat.

Next Sunday will be a green curry. See you then!