Ingredients:

  • 4 Large Portobello Mushroom Caps (stems removed and reserved)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Balsamic Glaze
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Cracked Black Pepper
  • Reserved Mushroom Stems (finely diced)
  • 2 cups Fresh Baby Spinach, chopped
  • 3 cloves Garlic, minced
  • 0.5 cup Cream Cheese
  • 0.25 cup Sun-dried tomatoes, oil-packed and chopped
  • 0.25 cup Grated Parmesan Cheese
  • 0.5 cup Panko Breadcrumbs
  • 1 tbsp Melted Butter
  • 1 tsp Fresh Thyme leaves
  • 0.5 tsp Smoked Paprika

Instructions:

  1. Preheat oven to 400°F (200°C). Use a spoon to gently scrape the dark brown gills out of the mushroom caps to prevent discoloration and sogginess.
  2. Place the caps on a baking sheet, hole side up. Drizzle with 2 tbsp Extra Virgin Olive Oil and 1 tbsp Balsamic Glaze. Sprinkle with 0.5 tsp Kosher Salt and 0.25 tsp Cracked Black Pepper. Roast for 10 minutes until they begin to soften and release moisture.
  3. While caps roast, finely dice the Reserved Mushroom Stems. In a skillet over medium heat, sauté the stems with a splash of oil until they are browned. Add 3 cloves Garlic and 2 cups Fresh Baby Spinach. Cook until the spinach is completely wilted.
  4. Remove the pan from the heat and stir in 0.5 cup Cream Cheese and 0.25 cup Sun dried tomatoes. Mix in 0.25 cup Grated Parmesan Cheese. Stir until the mixture is uniform and creamy. The residual heat from the stems and spinach should be enough to melt the cream cheese.
  5. In a small bowl, combine 0.5 cup Panko Breadcrumbs, 1 tbsp Melted Butter, 1 tsp Fresh Thyme leaves, and 0.5 tsp Smoked Paprika.
  6. Remove caps from the oven and carefully drain any liquid that has pooled inside them. Divide the cream cheese mixture evenly among the 4 caps, pressing it down slightly. Sprinkle this over the filling.
  7. Return to the oven and bake for 15 minutes until the topping is golden and the cheese is bubbling.