Tuesday, 12 May 2009

Portobello Mushrooms Stuffed with Goat Cheese & Asparagus (or Spinach)

Ooo, ow. I overdid it with all that digging last week, and now my neck is seized up, immobile and in pain. I'm taking some muscle relaxants for it (may make you drowsy, said doctor and pharmacist) and am consequently also only semi-conscious. However, they do seem to help and I'm hoping by the end of the week to be moving again. I'm also hoping this post is reasonably coherent.

Back on topic, we picked 5 (count em, 5!) spears of asparagus from the asparagus bed. We ate one plain and it was amazing. It was actually sweet, in a way I have never tasted in purchased asparagus before.

The remaining 4 spears got this fancy treatment. I thought 1 spear per cap would do, but when I looked at them next to each other, I realized that was too skimpy. Fortunately I had a couple handfuls of spinach left, so I made the 2 different fillings. Both very good.

2 to 4 servings
40 minutes prep time

Portobellow Mushrooms Stuffed with Goat Cheese and Asparagus (or Spinach)
4 large portobello mushroom caps
3 tablespoons butter, divided
8 to 12 spears of asparagus
OR 4 cups fresh baby spinach
1-2 green onions
1/2 teaspoon rubbed basil
salt & pepper
125 grams goat cheese curds
1/2 to 3/4 cup tomato sauce

Preheat the oven to 400°F. Put 2 tablespoons of butter in an 8" x 10" casserole dish, and put it in the oven to melt.

Meanwhile, cut the stems from the mushrooms and set the mushrooms aside. Trim and dice the stems.

When the butter has melted, turn the tops of the mushroom caps in it until coated, then roast them, cap side up, for 10 minutes. If there are any caps that don't seem well coated in butter, you may wish to add place a pinch more butter to them as they go into the oven.
Clean and trim the asparagus, and dice it. (Or pick over and wash the spinach, and drain it well.) Mince the green onions.

Heat the remaining butter in a medium sized skillet, and when it is bubbling add the mushroom stems, the green onion and the asparagus or spinach. If you are using spinach, let the other ingredients get a head start for a minute or two before you add it. Sauté the vegetables until soft, and season with the basil, salt and pepper.

When the mushrooms have roasted for 10 minutes, remove them from the oven and turn them over, caps side down. Divide the sautéed vegetables between them, and top with the cheese curds and dollops of tomato sauce.

Return the mushrooms to the oven and roast for a further 15 to 20 minutes, until the cheese is bubbly. Serve hot, over toast or rice.

Last year at this time I made a Duck Egg Omelet.


Joanne said...

Portobellos are on my list of veggies to try since they look so good as makeshift burgers or pizzas (this looks pizza-esque to me). Gotta try this.

Ferdzy said...

It was a bit pizza-esque. Hope you enjoy it.