A Dish for Giving Thanks
Rounding the corner into the holiday season, we gather with our loved ones to reflect on and celebrate togetherness, a warm hearth, and gratitude for the year so far. Regardless of the holiday you celebrate, here’s a dish that’s certain to be a welcome addition to any dinner party or get-together. These stuffed Portobello mushrooms offer the savory taste of roasted mushrooms and vegetables while remaining completely vegetarian, and they pair perfectly with the bold red berry and deep oak notes of Levendi’s 2020 Merlot. Relish in the warmth and rich flavors of home and share a glass with the people who matter most.
Extra-virgin olive oil
Green onions (You can substitute with ½ of a small yellow onion, finely chopped)
Seasoning: 4 cloves of garlic, Italian seasoning blend, salt and pepper to taste
Prep oven: Preheat the oven to 350°F. Line a medium-sized baking sheet with aluminum foil or parchment paper.
Prep mushrooms: Clean 4 Portobello mushrooms, rinsing with water and patting dry. Gently scrape out and discard gills with a spoon. Remove the stems and save for later. Coat the cap and rim of the mushrooms with olive oil and place on the baking sheet, hollow side facing up. Sprinkle with salt, pepper, and Italian seasoning. Finish with a slice of tomato round inside each.
Prep vegetables: Wash and rough chop 2 packed cups of spinach and 3 green onions. Mince garlic and chop mushroom stems.
Sauté vegetables: In a medium pan, heat olive oil over medium heat and stir garlic until fragrant, about 30 seconds to 1 minute. Add spinach, onions, mushroom stems, and a pinch of salt. Stir until the spinach is wilted, about 4 minutes.
Mix stuffing and bake: Combine the sautéed vegetables with ½ cup ricotta cheese and 2 tsp Italian seasoning into a mixing bowl. Stuff the mushroom caps evenly and bake for 15 minutes. Remove and set the oven to broil on low. Add a topical layer of bread crumbs and broil until the tops become golden. Let cool before serving with a glass of Levendi 2020 Merlot.