Stuffed Portobello Mushrooms

The Challenge

Constructing a richly composed platter of stuffed mushrooms, perfectly cooked throughout and replete with flavor.

The Convention

Concocting a separate stuffing, placing them in raw mushroom caps, and baking.

The Quickie

Microwaving the mushroom caps before stuffing and putting them in the oven, and using the mushrooms’ excess liquid to steam the spinach and flavor the stuffing overall.

HOW THIS QUICKIE WORKS

• The mushrooms work triple duty: 8 of the caps serve as the main component of the dish, their released liquid (after microwaving) infuses flavor into the steamed spinach, and 4 more caps (in chopped-up pieces) are included in the stuffing itself
• The rich stuffing comes together quickly in a skillet, including onion, garlic, Gorgonzola, walnuts, and a touch of sherry
• A blanket of panko crumbs added before baking ensures a golden brown topping