Funghi Portobello Ripieni

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Wipe the portobellos clean with a damp cloth, remove the stems, and scrape out the dark gills with a spoon for more room and a cleaner flavor. Finely chop the stems to use in the filling. Brush both sides of the mushroom caps with olive oil and season with salt and black pepper.

2. 2

   Place the mushroom caps gill-side up on a lined baking tray and roast for 8 minutes. This first roast drives off moisture so the finished mushrooms stay meaty rather than watery.

3. 3

   While the mushrooms roast, toast the pine nuts in a dry small pan over medium heat for 2-3 minutes, shaking often, until golden and fragrant. Tip them out immediately so they do not burn.

4. 4

   Finely chop the sun-dried tomatoes. In the same pan, add the chopped mushroom stems and cook over medium heat for 2 minutes to evaporate their moisture. Add the minced garlic and cook for 30 seconds until fragrant, not browned. Add the spinach in handfuls and cook just until wilted, 1-2 minutes. Stir in the chopped sun-dried tomatoes, oregano, and lemon zest, then remove from the heat.

5. 5

   Let the spinach mixture cool for 1 minute, then fold in the goat cheese and half of the toasted pine nuts. The residual heat should soften the cheese without fully melting it, keeping the filling creamy and defined.

6. 6

   Remove the mushrooms from the oven and carefully pour off any liquid collected inside the caps. Divide the filling evenly among the mushrooms, mounding it slightly. Scatter over the remaining pine nuts and drizzle with the extra virgin olive oil.

7. 7

   Return to the oven and roast for 10-12 minutes, until the mushrooms are tender but still hold their shape and the filling is hot with lightly browned edges. Rest for 2 minutes before serving so the juices settle and the filling firms slightly.

8. 8

   Serve 2 stuffed mushrooms per portion, spooning over any tray juices. For the best texture, serve immediately while the caps are still firm and the filling is creamy.

Nutrition per serving

Notes

• •If your sun-dried tomatoes are very oily, pat them dry before chopping so the filling stays concentrated rather than greasy.
• •For a neater presentation, use a spoon to gently compact the filling before the final roast.
• •These pair well with a bitter-leaf salad or grilled zucchini for a complete low-carb meal.
• •If the mushrooms are especially large and release a lot of liquid, extend the initial roast by 2 minutes.

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