Table of Contents
Portobello mushrooms are a versatile and hearty ingredient that can be transformed into a delicious vegetarian main dish. When stuffed with spinach and topped with creamy hollandaise sauce, they become a sophisticated and satisfying meal suitable for any occasion.
Ingredients Needed
- 4 large Portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- Pinch of cayenne pepper (optional)
Preparation Steps
Start by preheating your oven to 375°F (190°C). Clean the Portobello mushrooms and remove the stems. Brush the caps with olive oil and place them on a baking sheet lined with parchment paper.
In a skillet, heat the remaining olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach, salt, and pepper. Cook until spinach is wilted and water evaporates. Remove from heat and stir in Parmesan cheese.
Stuff each mushroom cap generously with the spinach mixture. Bake in the preheated oven for 15-20 minutes until mushrooms are tender and filling is heated through.
Making the Hollandaise Sauce
While the mushrooms are baking, prepare the hollandaise sauce. In a heatproof bowl, whisk together egg yolks, lemon juice, and cayenne pepper if using. Place the bowl over a saucepan with simmering water, ensuring the bottom does not touch the water.
Gradually add melted butter in a slow stream, whisking constantly until the sauce thickens. Remove from heat and keep warm.
Serving
Once the stuffed mushrooms are baked, plate them and generously spoon the warm hollandaise sauce over each. Garnish with extra Parmesan or fresh herbs if desired. Serve immediately for a rich, flavorful experience.