Weekend Recipe: Spinach-Stuffed Portobello Caps | KCET
Weekend Recipe: Spinach-Stuffed Portobello Caps
This recipe from Cook's Country uses panko bread crumbs as a quick and easy filling base.
More Weekend Recipes
Spinach-Stuffed Portobello Caps
Use a spoon to remove the gills from the mushroom caps.
8 large portobello mushroom caps, gills removed
5 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
1 1/2 cups panko bread crumbs
4 garlic cloves, minced
11 ounces (11 cups) baby spinach
7 ounces feta cheese, crumbled (1 3/4 cups)
1 teaspoon grated lemon zest
1/4 cup fresh mint leaves
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. Rub mushrooms with 3 tablespoons oil and season with salt and pepper. Arrange mushrooms gill side down on rimmed baking sheet and roast on lower rack until tender, about 15 minutes.
2. Combine panko, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining 2 tablespoons oil in large Dutch oven. Set pot over medium heat and cook, stirring constantly, until panko is lightly browned, about 2 minutes. Stir in spinach and cook until wilted, about 5 minutes. Off heat, stir in 1 cup feta and lemon zest.
3. Flip mushrooms gill side up and distribute filling evenly among them. Sprinkle remaining 3/4 cup feta over top and bake on upper rack until feta starts to brown, about 8 minutes. Drizzle with extra oil, sprinkle with mint and serve.
Want recipes and food news emailed directly to you? Sign up for the Food newsletter here!
For the past five years, a parched California has meant beekeepers have been struggling. However, while the holistic effects of recent rains have yet to be determined, for the beekeeping community here in L.A., the benefits are immediate and noticeable.