Ingredients
Servings: ￩￫
| 2 | Large Portabella Mushrooms |
| 1 | cup extra virgin olive oil |
| 1/4 | cup balsamic vinegar |
| 1/4 | cup reduced-sodium soy sauce |
| 2 | medium garlic cloves, pressed |
| 1/4 | tsp coarse kosher salt |
| 1/4 | tsp freshly ground black pepper |
| 1 | tbsp thyme |
| 4 | cups fresh spinach |
| 1 | tbsp extra virgin olive oil |
| 1 | cup chopped vidalia onion |
| 3 | medium garlic cloves, pressed |
| 1/4 | cup finely grated Parmesan cheese |
| 1/4 | cup unseasoned dry breadcrumbs |
| 1/2 | cup soft fresh goat cheese, crumbled |
Instructions
For marinated mushrooms:
Whisk first seven ingredients in medium bowl for marinade. Cut stems from mushrooms and arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 2 hours, turning to coat occasionally.
For filling:
Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to brown, stirring often. Add garlic and stir. Add salt, spinach, and Parmesan. Cook until almost all liquid evaporates, stirring often. Season mushroom mixture with salt and pepper. Add goat cheese and breadcrumbs.
Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms and bake until heated through and cheese begins to brown, about 15 minutes.
Double the recipe and freeze the leftovers!
