SERVES 4
TOTAL TIME: 35 minutes
Sherry is available in three forms: dry, cream (or sweet), and cooking. You can substitute cream sherry with a squeeze of fresh lemon juice for the dry sherry here, but do not substitute cooking sherry.
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5 |
tablespoons olive oil |
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10 |
large portobello mushroom caps, 8 whole, 2 chopped fine |
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Salt and pepper |
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12 |
ounces (12 cups) baby spinach |
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2 |
tablespoons water |
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1 |
onion, chopped fine |
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4 |
garlic cloves, minced |
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½ |
cup dry sherry |
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4 |
ounces Gorgonzola cheese, crumbled (1 cup) |
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1 |
cup walnuts, toasted and chopped |
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¾ |
cup panko bread crumbs |
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 1 tablespoon oil. Lay 8 mushroom caps, gill side down, on baking sheet and brush tops with 2 tablespoons oil. Roast until tender, 10 to 12 minutes. Remove baking sheet from oven, flip mushrooms gill side up, and season with salt and pepper.
2. Meanwhile, microwave spinach, water, and ¼ teaspoon salt in covered bowl until wilted, about 2 minutes. Drain spinach, let cool slightly, then wrap in clean kitchen towel and squeeze out excess liquid. Transfer spinach to cutting board and chop coarse.
3. Cook onion and remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until softened, about 3 minutes. Stir in chopped mushrooms and cook until they begin to release liquid, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until evaporated, about 2 minutes. Stir in chopped spinach, Gorgonzola, and walnuts and cook until heated through, about 1 minute. Season with salt and pepper to taste.
4. Spoon filling into roasted mushroom caps, press filling flat with back of spoon, then sprinkle with panko. Bake until panko is golden and filling is hot, 2 to 4 minutes. Serve.