Stuffed Portobello Mushrooms
Makes 2 entrees or 4 appetizers
4 Large Portobello Mushrooms
6 oz Fresh Spinach
2 oz Herb Goat Cheese (half of a small log)
1 large Tomato
1/2 C Olive Oil
1/2 C Balsamic Vinegar
1/4 C Soy Sauce
2 Garlic Cloves, minced
1/4 t Freshly Ground Pepper
1/4 C Marsala Wine
2 t Fresh Thyme, minced
Parmesan Cheese, grated
To make marinade, combined olive oil through thyme in a small bowl and whisk to combine.
Lay the mushroom caps upside down in a glass baking dish (the gills should be visible).
Pour the marinade over the mushrooms and let sit 1 hour.
Pre-heat oven to 400 degrees.
Line a baking sheet with foil and place mushrooms right side up (the gills should be invisible).
Roast mushrooms for 10-15 minutes or until tender.
While the mushrooms are roasting, saute spinach over med high heat with 2 T of olive oil. Cook until spinach has wilted.
After 10-15 minutes in the oven, remove mushrooms and carefully flip so the gills are now visible again.
Spread a thin layer of goat cheese on each mushroom. Top evenly with spinach and add a thick slice of tomato.
Sprinkle the layered mushroom with Parmesan cheese.
Mushrooms can be assembled to this point, covered and refrigerated. Reheat in a 350 degree oven for 20 minutes.
Broil mushrooms until tomato is heated through and Parmesan begins to melt and bubble.