Recipe: Vegetable-Stuffed Portobello Mushrooms (make ahead)

VEGETABLE-STUFFED PORTOBELLO MUSHROOMS

"Fork-and-knife mushrooms like portobellos are attractive and easy to serve. These can be made up to one day in advance, and kept in the refrigerator before the final cooking step."

16 bite-size broccoli florets
2 tablespoons olive oil, divided use
1 medium onion, chopped
10 ounces washed spinach leaves
Salt and pepper to taste
1 tablespoon heavy (whipping) cream
1 1/2 cups shredded Gruyere or Emmenthaler cheese, divided use
4 large portobello mushrooms

Blanch the broccoli florets in boiling salted water and shock them in ice water.

Heat 1 tablespoon olive oil over medium heat in a skillet, and cook the onion until translucent, 5 minutes.

Add the spinach to the skillet, season with salt and pepper, and cook until spinach is wilted. Transfer to a plate to cool, and then squeeze any excess water from the spinach.

In a food processor or with a knife, finely chop the spinach, and mix in the heavy cream and 2/3 of the cheese. Taste for salt; set aside.

Remove the mushroom stems; scoop out some of the dark ribs in the center of the caps.

Divide the spinach-cheese mixture into the mushroom caps. Arrange 4 broccoli florets into a tight bouquet in the center of the cap, planting the stem deep in the spinach filling. (Mushrooms can be cooked now, or refrigerated for cooking later.)

WHEN READY TO COOK:
Heat the broiler.

Heat remaining 1 tablespoon olive oil in a large skillet. Transfer the stuffed mushrooms to the pan, cover, and cook over medium heat for 10 to 15 minutes, or until cooked through.

Uncover, sprinkle with remaining cheese, and broil until cheese is molten and bubbly.

Makes 4 servings
Source: The Everything Vegetarian Cookbook by Jay Weinstein