The flavor of this stuffed mushroom appetizer is tasty!
Chevre is a soft fresh goat cheese. Chevre does not melt like a cows milk cheese, but it does become soft and aromatic when served hot.
Chevre and Spinach Stuffed Portabella Mushrooms:
Heat a saute pan over medium/medium low heat.
Add 1 tablespoon of olive oil.
Add 2 finely chopped garlic cloves.
Add 1 1/2 tablespoons of finely chopped onion.
When the onions turn clear in color, add 3 large handfuls of fresh baby spinach leaves.
Add sea salt and black pepper.
Toss and stir the spinach till it wilts.
Remove the pan from the heat.
Sprinkle 3 tablespoons of plain fine bread crumbs on the spinach while stirring.
Set the spinach mixture aside.
Remove the stems from six medium size portabella field mushrooms.
Use a spoon to scrape the gills off of the mushroom caps. Discard the gills.
Brush the top side of the mushroom caps with virgin olive oil.
Lightly brush a baking pan with vegetable oil.
Place the mushroom caps on the baking pan with the gill side facing up.
Spoon a small mound of the wilted spinach mixture on each mushroom.
Sprinkle a little bit of plain fine bread crumbs on each stuffed mushroom.
Sprinkle a little bit of oregano on each mushroom.
Place a thin small slice of chevre cheese on the spinach stuffing on each mushroom.
Place a pitted kalamata olive half on top of the cheese on each mushroom.
Drizzle a little bit of virgin olive oil over the stuffed mushrooms.
Bake the mushrooms in a 325 degree oven.
Bake till the portabella caps become cooked and tender and the chevre cheese becomes soft. There should be no toasted brown color on the chevre cheese.
Place the Chevre and Spinach Stuffed Portabella Mushrooms on a plate.
Garnish with Italian parsley sprigs and lemon slices.
The aroma of these stuffed mushrooms is incredibly good! The soft warm chevre cheese has a satisfying flavor. A little bit of chevre goes a long way, so do not use too much. This appetizer is very light, healthy and full of great flavor. Yum! ... Shawna