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Stuffed Portobello Mushrooms With Crispy Goat Cheese - A Beautiful Plate
Ingredients
- 8 large portobello mushrooms (see tips of success), stems trimmed
- extra virgin olive oil
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely sliced
- 6 ounces baby spinach
- salt and pepper
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1/2 cup panko breadcrumbs
- 1 garlic clove, finely minced
- salt and pepper
- 1 and 1/2 cups high-quality store-bought (I highly recommend Rao’s Homemade brand) or homemade marinara sauce (*see recipe notes)
- 4-ounce log soft goat cheese, cold
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