Stuffed Portobello Mushrooms with Spinach and Goat Cheese

Name: Stuffed Portobello Mushrooms with Spinach and Goat Cheese
Yield: Serves 8 as a side dish or 4 as a main course
Ingredients: 10 , portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean; 4 tablespoons, olive oil; , Salt; 12 ounces, baby spinach (about 10 cups); 2 tablespoons, water; 2 large slices, white sandwich bread, torn into quarters; 2 tablespoons, unsalted butter; 2 medium, onions, diced small (about 2 cups); 4 medium, garlic cloves, minced or pressed through garlic press (about 4 teaspoons); 1/2 cup, dry sherry; 2 tablespoons, chopped fresh thyme leaves; 4 ounces, goat cheese, crumbled (about 1 cup), see note; 1/4 cup, heavy cream; 1 cup, walnuts, toasted and roughly chopped; 2 teaspoons, fresh lemon juice; , Ground black pepper

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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.

SERVES8 as a side dish or 4 as a main course

TIME1½ hours

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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 ...

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