Stuffed Portobello Mushrooms

w spinach, sun-dried tomatoes & goat cheese

INGREDIENTS 
  • 4 portobello mushroom caps 
  • 4 oz fresh spinach
  • 1/4 onion - finely diced
  • 1 clove garlic - minced
  • 5 whole sun dried tomatoes - diced 
  • 1/2 cup crumbled goat cheese
  • 1/2 cup shredded mozzarella cheese
  • salt
  • pepper
  • crushed red pepper flakes
  • extra virgin olive oil (EVOO)
  • 2 tbsp butter
BIG GREEN EGG SETUP


Set your Big Green Egg up for direct grilling. Preheat to 350F. 




INSTRUCTIONS


 Start with a hot pan on the stove over med heat. Add approx 1 tbsp of EVOO to your pan and saute your onion, garlic & red pepper flakes for several minutes. After some color starts to develop, add your sun dried tomatoes to your saute mixture. Once your onions have caramelized, stir in your spinach. Your spinach should substantially reduce in size. Once cooked completely, set aside.
Once your Big Green Egg has reached 350F, season your mushroom caps with EVOO, salt & pepper. (season to taste)  Direct grill your mushroom caps for approx 3 minutes on both sides, then remove. 

At this point, stir in the mozzarella & goat cheese into your spinach & sun-dried tomato mixture. Place your mushroom caps into a cast iron skillet. Scoop out even amounts of the mixture onto the mushroom caps and add the butter to the skillet. 



With your mushroom caps stuffed & in your skillet, add directly onto the grilling grate of your Big Green Egg. After you close the dome, wait until the temperature regulates to 350F. Once regulated, cap the top vent and close the bottom vent completely. The fire will go out and now you have turned your Egg into an oven. Bake for 15 minutes. 
Plate while hot. 





ENJOY!