Spanish Recipes
Roasted Portobello mushrooms stuffed with wild mushrooms and provolone
Portobello mushrooms and wild mushrooms are brought together with delicious melted cheese. The earthy components of the mushrooms match well with the Tempranillo grape.
2 tbsp. olive oil
6 portobello mushrooms, stems removed
1 shallot, minced
2 garlic cloves, minced
6 oz. mixed wild mushrooms, cleaned and finely chopped
1 tsp dried thyme
½ lb provolone cheese, coarsely shredded
1 cup fresh bread crumbs
Preheat oven to 400 degrees. Evenly arrange Portobello mushrooms, top side down, on a lightly oiled baking sheet. Put shredded cheese into large mixing bowl. Heat oil in skillet over medium heat. Add shallots and cook until fragrant, about 2 minutes. Add garlic and cook 1 more minute. Turn heat to medium low and add mushrooms and thyme. Cook, stirring occasionally, until mushrooms have released their water and wilted. Turn off heat and transfer the mushroom mixture to the bowl with the cheese. Gently fold together – the cheese will melt slightly. Scoop two large spoonfuls of cheese/mushroom mixture into each Portobello cap, mounding in the middle, but not overflowing. Sprinkle breadcrumbs on top of each cap, gently patting the breadcrumbs to adhere to the mixture. Bake in the oven for 12 minutes, or until cheese is melted and breadcrumbs have started to brown. Serve warm.