Prep 20 mins
Cook 30 mins
These are filled with good-for-you broccoli and spinach, while the creamy cheese and buttery breadcrumb topping--as well as the earthy flavors of thyme, leeks, and shallots.
- 2 tablespoons olive oil
- 1 leek, white parts only, diced
- 1 shallot, minced
- 4 large fresh portabella mushrooms
- 1 cup broccoli, chopped
- 1 cup spinach, chopped (fresh or frozen, thawed)
- 1⁄3 cup fresh flat-leaf parsley, chopped
- 1⁄2 teaspoon dried thyme
- 1⁄2 cup goat cheese, crumbled
- 1⁄4 cup dry breadcrumbs
- 2 tablespoons butter
- Preheat oven to 350°F In a heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes. Remove mushroom stems from caps and chop stems.
- Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more. Add spinach and saute a few minutes more, until wilted. Add parsley and thyme, stir well to combine, and remove from heat.
- Place mushroom caps, gill side up, in a lightly-oiled baking pan. Mound sautéed vegetables evenly in caps. Top with crumbled goat cheese.
- In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly. Sprinkle buttered crumbs over the tops of the mushrooms.
- Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted. Serve immediately.