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Recipe - Portobello Mushrooms Stuffed with Spinach and Goat Cheese

PortobellobBeth has decided she needs inspiration to make more foods at home.  

No, really.  Can you say food rut?

I am looking through recipes and posting things that I would absolutely nom if I had the option.  I figure that the urge to make something will hit me eventually.

I find that I see a food post on other blogs and thing, "I would like THAT" and I never do it.  

Its a combination of things,

#1 - Would my kids eat it?  Often, no.  

#2 - Would I make that just for myself?  Usually, no.

 #3 - Is this going to cost $XX.XX just for one meal?  Yes.  So, lazy wins out.  Another salad, anyone?  :x

Via Epicurious -  

Portobello Mushrooms Stuffed with Spinach and Goat Cheese

Marinated mushrooms

  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 2 garlic cloves, pressed
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Marsala (optional)
  • 4 large fresh thyme sprigs
  • 6 large portobello mushrooms


  • 1 10-ounce package frozen spinach
  • 1 pound button mushrooms
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion (such as Maui or Vidalia)
  • 3 garlic cloves, pressed
  • 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
  • 1/4 cup unseasoned dry breadcrumbs
  • 1 5-ounce package soft fresh goat cheese, crumbled

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