The bold flavor and meaty body of small Portobello caps embody the appropriate strength to compliment the fluffy, creamy and comforting texture of a polenta and spinach filling. With the addition of the smooth yet persistent grassy and nutty flavor from the aged Gruyere coupled with the forward and almost aggressive kick of the Grana Padano, these little stuffed mushrooms have personality. Serve this “good stuff” for an appetizer and guests will melt as gracefully as that Gruyere cheese.
Makes about 20 stuffed mushrooms
2 ½ cups cooked polenta
3 cloves fresh garlic (minced)
1 shallot (thinly sliced)
3 cups fresh spinach
1 cup aged Gruyere cheese (shredded)
¼ cup Grana Padano Parmesan (grated finely)
20 small Portobello mushrooms (with stems removed)
About 3 tablespoons Extra Virgin Olive Oil
Coarse sea salt and freshly ground pepper to taste
Method of Preparation
Begin by heating a medium sized sauté pan over medium heat with a little olive oil. Sauté and salt and pepper to taste the shallots and garlic until slightly browned and tender. Quickly wilt the spinach in the same pan. Combine these ingredients with the shredded Gruyere and the polenta in a medium sized mixing bowl. Salt and pepper this mixture to taste. Set the mixture aside. This step can be done 2-3 days before serving.
Next preheat the oven to 450 degrees F. Generously stuff the mushroom caps with the polenta filling, place on lightly greased pan and sprinkle with Grana Padano. Bake the stuffed mushrooms for 10- 15 minutes or until hot in center and slightly browned on top.