Stuffed Portobello Mushrooms with Spinach and Goat Cheese
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Appears in Cook's Illustrated November/December 2008
We set out to transform this humdrum party food into a first-rate side dish worth making after the holidays are over.
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WHY THIS RECIPE WORKS
Our ultimate stuffed mushroom recipe had to showcase meaty, earthy, intense mushrooms with a filling that contributed complementary flavors and textures. Choosing portobello caps for their large size, rich flavor, and wide availability, we ...