The gift of hospitality sometimes comes with food.
Words of wisdom from the family: “Rich, flavorful, savory. Must be repeated! A good way to trick someone into liking mushrooms.” The original recipe is from Epicurious, and we didn’t really change much.
The stuffing is comprised of button mushrooms, goat cheese, Parmesan, bread crumbs (we used panko), onions, and spinach. The portobello mushrooms themselves are marinated in olive oil, balsamic vinegar, and thyme. The only changes we made were halving the amount of button mushrooms (8 oz. instead of 1 lb.), and adding a sprinkle of dried thyme to the stuffing. The portobello mushrooms themselves also only marinated for about an hour, but the flavor was plenty strong.
We also had plenty of filling left, though that’s likely just dependent on the size of the portobello mushrooms. At any rate, the leftover stuffing is fantastic as a dip or spread on crackers and such, so we made use of that. The actual stuffed mushrooms we served as an accompaniment to a dinner of flank steak and corn on the cob. One on its own is a lovely side dish or even a hearty appetizer, but a few could easily turn into an entree. I’m sure these will happen again.