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2 May

Stuffed Portobello Mushrooms From Stonewall Kitchen Cooking School

Stuffed Portobelo MushroomsLast year Linda and I had an absolute blast at the Stonewall Kitchen Cooking School in York Maine.  The school is located just off scenic Route 1 that runs along the Maine coastline, a bit more than one hour north of Boston – and a mile or so past the Kittery Outlet Stores.  Patty Roche, Head Chef at the school entertained us with great humor and cooked up a delicious meal entitled “Let’s Get Stuffed”.  Read our trip reports, 2 Hours of Laughs and Learning at Stonewall Kitchen Cooking School and 6 Secrets From the Stonewall Kitchen Cooking School.

And Now What You’ve Been Waiting For…..

Stuffed Portobello Mushrooms
With Spinach and Goat Cheese

10 portobello mushrooms (about 4-5 inches) stems removed & reserved, caps wiped clean
4 tablespoons olive oil
2 bags baby spinach
2 tablespoons water
2 large slices white sandwich bread, torn into quarters
2 tablespoons unsalted butter
2 medium onions, diced small  (about 2 cups)
4 medium garlic cloves, minced (about 4 tsp)
1/2 cup dry sherry
2 tablespoons chopped fresh thyme leaves
4 ounces goat cheese, crumbed (about 1 cup)
1/4 cup heavy cream
1 cup walnuts, toasted and roughly chopped
2 teaspoons juice from 1 lemon
Fresh ground black pepper


  1. Place rimmed baking sheet on upper-middle oven rack, heat oven to 400 degrees.  Using sharp knife, cut 1/4 inch slits in a crosshatch pattern (#) on the smooth surface of 8 mushrooms.  Dice remaining 2 mushroom caps and stems.  Set aside (about 3 cups)
  2. Brush both sides of caps with 2 tablespoons of oil and sprinkle evenly with 1 tsp salt.  Place caps smooth side down on preheated baking sheet.  Roast until juices have released and cap begins to brown around edges (8-12 min).  Flip cabs and continue to roast until liquid has evaporated and caps are golden brown (8-12 min longer).  Remove from oven and turn oven to broil.
  3. Place spinach and water in large microwave-safe bowl.  Cover bowl, microwave on high power for 3-4 minutes, until spinach is wilted.  Let stand covered 1 minute.  Carefully drain spinach into a colander and press gently with back of spatula to release liquid.  Transfer spinach to cutting board and give a course chop.  Return to colander and press again to squeeze out all liquid.
  4. Pulse bread in food processor until coarsely ground. Heat 2 tablespoon oil and 1 tablespoon butter in a 12-inch skillet.  Heat to melt butter, then toast breadcrumbs until lightly browned.  Transfer to bowl and wipe out skillet to clean.
  5. Add remaining tablespoon of oil to skillet and put on medium-high heat.  Add chopped mushrooms and cook without stirring 1 to 2 minutes.  Continue cooking and stirring until lightly browned (4-6 minutes).  Transfer to a bowl.
  6. Add remaining tablespoon of butter and onion in skillet, saute until onions are light brown.  Add garlic and cook another 30 seconds.  Stir in sherry and cook until almost no liquid remains.  Reduce heat to low and stir in reserved cooked mushrooms, spinach, thyme, goat cheese, cream and walnuts.  Cook until cheese has melted and vegetables are well coated.  Remove from heat and stir in lemon juice, season with salt and pepper.
  7. Flip caps, gill-side up, and distribute filling evenly among mushroom caps; top each with 2 tablespoons of bread crumb mixture.  Broil mushrooms until crumbs are golden brown 1-3 minutes.  Serve immediately.

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