Balsamic Glazed Portabellas Stuffed With Boursin And Spinach

1. 1

   Preheat the oven to 450 degrees.

2. 2

   Twist stems off mushrooms and dice.

3. 3

   Whisk together 1/2 cup of extra virgin olive oil, balsamic vinegar, 1/2 of the garlic and dried thyme. Using a pastry brush, generously coat both sides of the mushrooms with this mixture.

4. 4

   Place the mushrooms gills down in a baking dish and roast in the oven for approximately 15 minutes (or whenever they become tender), turning them over halfway through.

5. 5

   Meanwhile, heat remaining tablespoon of olive oil in skillet or frying pan over medium high heat and saute onion and remaining garlic until onion is translucent and garlic is slightly browned.

6. 6

   Add the diced mushroom stems, diced tomato and frozen spinach and continue to cook until spinach is heated and all liquid is evaporated.

7. 7

   After the mushrooms are done roasting, remove them from the oven and preheat the broiler.

8. 8

   Crumble the cheese in a medium sized bowl using a fork, and, once the veggies are done sauteing, add them to the bowl and mix well.

9. 9

   Reduce heat to medium and toast the panko in your frying pan until lightly browned.

10. 10

    Spoon half of the veggie-and-cheese mixture into each portabella cap, top with a tomato slice and sprinkle with panko. Place under broiler until panko turns dark brown (but not burned!).

* Per serving · 4 servings · Values may vary.

No additional tips available.