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YOUR RECIPE FOR CONVECTION COOKING!

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Spinach, Gouda Stuffed Portobello Mushrooms

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Convection Broil

Meaty portobello mushrooms are ideal for filling with delicious savory stuffing before finishing the cooking using the Broil mode in your Convection oven. This recipe's filling is made with sauteed shallots, garlic, yellow pepper, and spinach and topped with slices of Gouda cheese.


Spinach, Gouda Stuffed Portobello Mushrooms cooked in the convection-grill mode.
Spinach, Gouda Stuffed Portobello Mushrooms

INGREDIENTS


4 portobello mushrooms, stems, and gills removed. (Stems can be chopped and used in the filling.)

1 tbsp olive oil

1 shallot, sliced

3 cloves garlic, minced

1/4 tsp mixed Italian seasoning

Pinch of dried red chilis

1/2 yellow bell pepper, seeds removed, cut into small dice

2 cups chopped spinach leaves, large stems removed if using bunched spinach

1/2 cup shredded Mozzarella cheese

6 slices Gouda cheese

Portobello mushrooms, garlic, yellow peppers, garlic, olive oil, shallots, gouda cheese, and spinach.
All the ingredients you need

PREPARATION


Wipe the mushrooms clean with a damp paper towel, remove the stem, and scrape out the gills with a spoon.


Heat a medium saute pan over moderate heat. Add the oil and cook the shallot and garlic for a minute to soften, not letting them burn. Add the seasoning, chopped mushroom stems (if using), and the bell pepper. Continue cooking until the vegetables soften, then stir in the spinach and cook until just wilted. Remove the pan from the heat, and when cooled, season with salt and pepper and stir in the grated cheese.

Sauteeing the shallots, peppers, garlic, and spinach.
Sautee the ingredients for the filling

Arrange the oven racks to place a tray close to the Broil element with at least a 2" clearance. Heat the oven in the Broil with Convection or Broil with Circulated Air mode to 450 F or Medium.


Brush or spray both sides of the mushrooms with olive oil. When the oven comes to temperature, place the mushrooms cleaned side down on a small rimmed baking sheet and cook for about 5 minutes. 

The portobellos need to be precooked in the convection oven.
The portobellos need to be precooked

Take the mushrooms out of the oven and divide the prepared filling evenly between each one. Place the mushrooms back in the pan and cook for 6 - 8 minutes until they soften. Remove the pan from the oven, top each mushroom with a few slices of Gouda cheese, and return it to the oven. Remove the pan when the cheese has melted and is bubbling.


Serves 4


Note: Remember, always broil with the oven door closed.

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