Stuffed Mushrooms
Ingredients
12 baby portobello mushrooms
3 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
½ cup diced shallots
1 garlic clove
2 teaspoons thyme leaves
2 teaspoons extra-virgin olive oil
½ teaspoon salt
½ cup chopped baby spinach
½ cup pine nuts
3 tablespoons sherry
2 tablespoons crumbled goat cheese
2 tablespoons panko bread crumbs
1 lemon
Tools
wooden spoon
measuring cups
measuring spoons
spatula
saute pan
food processor
zester
tongs
spoon
foil
June Pan
June Oven
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Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Roast cook mode using the button below.
June Oven
Remove the stems
Place the mushrooms on a foil-lined June Pan. Twist the mushroom stems off the caps and set aside. Do not discard the stems.
12 baby portobello mushrooms
June Pan
foil
Season the mushrooms
Toss the mushroom caps with the oil, salt and pepper. Evenly space the caps gill-side up on the June Pan.
3 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
Start roasting the mushrooms
Transfer the June Pan to the middle shelf of the June Oven. Roast the mushrooms 12 minutes, until their juices are released. June will notify you when it’s time to flip the mushrooms.
Chop the filling
While the mushroom caps roast, pulse the mushroom stems, shallots, garlic and thyme in a food processor until finely chopped, about 10 pulses. You can also chop them by hand.
1 garlic clove
2 teaspoons thyme leaves
measuring spoons
measuring cups
food processor
½ cup diced shallots
Cook the filling
Heat the oil over medium-high heat in a saute pan until shimmering. Add the filling to the pan along with salt. Cook, stirring occasionally, until the filling has browned and moisture has evaporated, about 5 minutes.
2 teaspoons extra-virgin olive oil
saute pan
½ teaspoon salt
spatula
Add the spinach
Add the spinach and pine nuts to the pan. Stir to combine and cook until the spinach has wilted, the liquid has evaporated and the pine nuts are lightly toasted.
½ cup chopped baby spinach
½ cup pine nuts
Add the sherry
Add the sherry and scrape any browned bits from the bottom of the pan with a wooden spoon. Cook, stirring occasionally, until the liquid has evaporated.
3 tablespoons sherry
wooden spoon
Add the goat cheese
Remove the pan from the heat and stir in the goat cheese. Allow the filling to cool slightly.
2 tablespoons crumbled goat cheese
Flip the mushrooms
When June notifies you to flip the mushrooms, remove the June Pan from the June Oven and set it on a cooling rack, closing the oven door. Using tongs or a flip spatula, carefully flip the mushrooms so they are gill-side down. Keep the June Oven hot using the button below.
tongs
Continue cooking the mushrooms
Return the June Pan to the middle shelf of the June Oven and roast the mushrooms 12 more minutes, until the tops are browned. June will notify you when the mushrooms are ready to fill.
Fill the mushrooms
Remove the mushrooms from the June Oven and set on a cooling rack, closing the oven door. Using tongs or a flip spatula, carefully flip the mushroom caps so the gills are facing up. Evenly divide the filling between the mushroom caps, about 1 tablespoon per mushroom.
spoon
Add the bread crumbs
Sprinkle each stuffed mushroom with about ½ teaspoon panko. Preheat the June Oven to 400°F on the Roast cook mode using the button below.
2 tablespoons panko bread crumbs
Bake the stuffed mushrooms
Place the June Pan on the middle shelf of the June Oven. Bake the stuffed mushrooms 8 minutes, until they are heated through and the bread crumbs are golden brown. June will notify you when the mushrooms are ready.
Garnish and serve
Remove the stuffed mushrooms from the June Oven and transfer them to a serving platter. Zest the lemon over the mushrooms and serve hot or warm.
1 lemon
zester
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