Stuffed Portobello Mushroom “Quiche”

Serves 4

Portobello are cultivated mushrooms that are the big brothers of the simple button mushroom. Portobello are popular marinated and grilled, but stuff their large caps and they become the “crust” for this spinach and cheese “tart.”


2 bunches of fresh spinach or 10 ounces frozen spinach, defrosted and squeezed dry

3 large eggs

2 tablespoons fresh thyme leaves

1 cup grated, extra-sharp cheddar cheese, divided

Salt, to taste

Generous grinding black pepper

3 tablespoons olive oil, divided

4 large portobello mushrooms, at least 4 inches in diameter, with stems removed and caps wiped with a damp paper towel


1. Preheat the oven to 350°F. If using fresh spinach, remove and discard the stems of the leaves. Soak the leaves in cold water, then drain and place in a sauté pan. Cover and cook over medium heat until the spinach wilts. Drain and squeeze dry, chop coarsely, and place in a bowl. If using frozen spinach, chop it coarsely and place in a bowl.

2. Whisk in the eggs one at a time. Stir in the thyme and half of the cheese. Add salt and pepper to taste. Set aside.

3. Heat 2 tablespoons of the olive oil in a 121/2-inch ovenproof sauté pan over medium heat. Add the mushrooms, cap side down, and cook for 2–3 minutes, covered.

4. Off the heat, divide and fill each mushroom cap with some of the spinach and cheese mixture. Sprinkle the remaining cheese evenly over the spinach. Drizzle the caps with the remaining olive oil.

5. Place the caps in the oven-proof pan and cover it. Place in the oven and bake for 25–30 minutes. Uncover the pan, and continue cooking until the filling is hot and the cheese is bubbly. Serve hot.

Cook’s secret: Cut each cap into quarters and serve as part of an antipasto.

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