• Scale of Muscle:
• Yield: 6-8
•  View printer-friendly

Now, this is a substantial side dish! Actually, it’s a side dish that could be considered an entrée, with one or two other vegetables and a grain dish on the plate. I came up with this recipe when I saw that I had some chive cream cheese in the fridge that I wanted to use before it became over-the-hill. I decided to make a quick “creamed spinach” by stirring some of the chive cream cheese into hot, freshly cooked spinach. Then I piled the creamed spinach on top of cooked Portobello mushroom caps and then topped the whole thing off with grated cheese. After baking, the stuffed mushrooms were truly delicious and incredibly substantial.

If you don’t feel like making your own chive or scallion cream cheese, just pick some up at the neighborhood bagel shop. That will work perfectly in this recipe.

Anytime I’ve suggested a tool or a piece of equipment or a culinary term that’s unfamiliar, go to Kitchen Management to get more information.

Special Equipment

• 6-to 8-quart heavy-bottomed saucepan with lid
• Pastry brush
• Stove-top grill pan or large non-stick skillet or broiler pan
• Food processor to grate cheese, unless using cheese that’s pre-grated

Ingredients:

• • 3 packages fresh spinach (10 ounces each) stemmed, thoroughly washed and spun dry (or use 4 packages frozen leaf spinach, thawed, cooked and drained)
  • 1/2 cup extra-virgin olive oil or Garlic Confit oil, or more, as needed
  • 2/3 to 3/4 cup scallion or chive cream cheese (mix 12 ounces whipped cream cheese with ½ cup minced scallions or snipped fresh chives)
  • 8 Portobello mushrooms (with caps 4 to 5 inches in diameter), stems removed and caps wiped clean
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh thyme (optional)
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 1 generous cup shredded or grated cheese (mix Parmigiano-Reggiano and either Jarlsberg, Swiss, Cheddar or Muenster)

Timing is Everything

• If making the scallion cream cheese, it can be made several days ahead (up to 3) and kept refrigerated, securely covered.
• The spinach can be cleaned two days ahead and kept refrigerated in a large freezer bag. (Line the bag with some paper towels to absorb any excess moisture.)
• The mushrooms can be seasoned a day ahead of cooking and kept refrigerated.
• The mushrooms can be stuffed a day ahead and kept refrigerated, well covered. Bring close to room temperature before baking or adjust (lengthen) the baking time, accordingly.

SHOPPING LIST

At-a-Glance Reminder of Ingredients

• 3 packages fresh spinach (10 ounces each) stemmed, thoroughly washed and spun dry (or use 4 packages frozen leaf spinach, thawed, cooked and drained)
• 1/2 cup extra-virgin olive oil or Garlic Confit oil, or more, as needed
• 2/3 to ¾ cup scallion or chive cream cheese (mix 12 ounces whipped cream cheese with ½ cup minced scallions or snipped fresh chives)
• 8 Portobello mushrooms (with caps 4 to 5 inches in diameter), stems removed and caps wiped clean
• 2 cloves garlic, minced
• 2 teaspoons minced fresh thyme (optional)
• Kosher or sea salt and freshly ground black pepper, to taste
• 1 generous cup shredded or grated cheese (mix Parmigiano-Reggiano and either Jarlsberg, Swiss, Cheddar or Muenster)

From the produce section:

• 3 bags fresh spinach (10 ounces each) or use 4 boxes frozen leaf spinach
• 8 whole Portobello mushrooms
• Garlic (amount will depend on if using Garlic Confit oil)
• Fresh thyme (optional)
• Scallions (1 large bunch) or 2 bunches fresh chives

From the dairy case:

• 12 ounces whipped cream cheese
• Best-quality Reggiano-Parmesan cheese
• Jarlsberg, Swiss, Cheddar or Muenster cheese

From the supermarket shelf:

• Extra-virgin olive oil
• Salt and whole black peppercorn

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