Portobellos stuffed with spinach and goat cheese

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Portobellos stuffed with spinach and goat cheese

Gluten-Free, Soy-Free, Vegetarian

2 Servings, 570 Calories/Serving

40 Minutes

Few combos beat mushroom-stuffed mushrooms for umami richness. Here, portobello caps are stuffed with sautéed chopped portobello stems, cremini, spinach, and shallots, topped with melting goat cheese. The chickpea rice provides a complete protein, while the mushrooms and goat cheese provide vitamin D.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup wild rice blend (brown basmati - wild rice)
  • 1 to 2 shallots
  • ¼ pound cremini mushrooms
  • 2 portobello mushrooms
  • 6 ounces baby spinach
  • 2½ ounces crumbled goat cheese
  • 3 ounces chickpeas
  • Fresh flat-leaf parsley
  • 2 teaspoons sherry vinegar

Nutrition per serving

Calories 570, Total Fat 27g (35% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 580mg (25% DV), Total Carb. 66g (24% DV), Fiber 9g (32% DV), Protein 19g
Contains: Milk

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

Heat the oven to 400°F.
  • Rinse the chickpeas.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a pot, combine the rice with 1¼ cups salted water and 1 tablespoon oil. Bring to a boil, then reduce to a simmer, cover, and cook until the rice is tender, 25 to 30 minutes. Remove from the heat, gently stir in the chickpeas, cover, and let stand for another 10 minutes. Fold in the parsley and vinegar and season to taste with salt and pepper. While the rice cooks, prepare the stuffing.

2

Prep the portobello stuffing

  • Peel and finely chop the shallot.
  • Finely chop the cremini mushrooms.
  • Carefully remove the stems from the portobellos and chop them. Using a spoon, remove the gills from the caps.
In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallot, cremini, and portobello stems. Season with salt and pepper and cook, stirring frequently, until the mushrooms begin to soften, 4 to 5 minutes. Add the spinach and cook, stirring occasionally, until the leaves are wilted and most of the liquid has evaporated, 4 to 5 minutes longer. Remove from the heat and season to taste with more salt and pepper, if needed.

3

Stuff and bake the mushrooms

Spoon the stuffing into the cleaned portobello caps and top with the goat cheese. Transfer the caps to a sheet pan and bake until the portobellos are tender, 15 to 20 minutes.

Serve

Transfer the portobellos to individual plates. Serve with the rice alongside.

5

Ingredient IQ

While scraping the gills from the portobellos isn’t absolutely necessary, we recommend it. The gills have a tendency to discolor anything they touch, and can hide grit.