In my last stuffed mushrooms recipe I mentioned my co-worker, Peggy, graciously invited me to spend Easter with her family earlier this year. I brought small stuffed mushrooms to the gathering with this filling and, I think, they were a success. Since then I’ve changed it up and added the filling to large portobello mushrooms for dinner when I’m wanting something light but still very satisfying. The asiago cheese and rosemary bring complex flavors to otherwise basic ingredients. The best part is this recipe is a snap to put together and cooks quickly, a perfect combination for those hectic weeknights.
I began by pre-heating my oven to 350°F and gathering all the ingredients shown above. Next I cleaned the portobellos with a damp paper towel and removed the stems and gills. You want a large surface to put the filling if you’re using portobellos; if you’re going to use small baby bella mushrooms as an appetizer, remove the stems from those as well.
Next I roughly chopped 1/2 of a yellow onion, grated 4 ounces of asiago fresco and de-stemmed and chopped about 1.5 teaspoons of fresh rosemary. You could use dried herbs if absolutely necessary, but I prefer the fresh rosemary which is robust in flavor – make sure it is finely chopped.
I softened 4 ounces of cream cheese in the microwave for 30 seconds before adding 1 ounce of asiago cheese to the bowl along with the rosemary and 1 teaspoon of Italian herbs seasoning. I mixed these together using the folding technique with a rubber spatula until fully combined in the bowl.
Next I heated 1 tablespoon of butter over medium high heat until melted and added the chopped onions. I cooked them until they were softened and translucent before adding 2 cups of fresh baby spinach. You could chop the spinach first if you prefer, but I did not as I like bigger pieces myself. When the spinach was fully wilted I added 1 tablespoon of chopped garlic, then added the mixture to the bowl with the rosemary cream cheese, stirring until combined.
I lined a baking sheet with foil and sprayed it with non-stick spray before setting both portobello mushrooms face up. I heaped half of the mixture in each mushroom before topping them equally with the remaining asiago cheese. I placed them on the middle rack in the oven for 15 minutes, just until the cheese melts and the mushroom lost some of its water and shrank a bit. Be careful when removing the pan from the oven as there may be some water on the foil from the mushrooms. These are best when served immediately, still hot from the oven, although they do last as leftovers for a day or so.
What fillings have you tried and enjoyed with mushrooms? Share them with me in the comments below!