YOUR RECIPE FOR CONVECTION COOKING!

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Spinach, Gouda Stuffed Portobello Mushrooms

Convection Broil

Three baked mushrooms topped with melted cheese sit on a black baking tray. The cheese is golden with specks of seasoning. — Spinach and Gouda stuffed Portobello mushrooms on a baking tray.

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.

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

Tray with olive oil, two portobello mushrooms, spinach in a bowl, diced yellow pepper, shallots, garlic, and gourmet cheese on a dark surface. — Al the ingredients for this recipe.

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.

Blue spatula stirring yellow bell peppers and greens in a white pan on a stove. Some steam is rising, indicating cooking. — 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.

Hands holding a tray with three large portobello mushrooms. Background shows a kitchen setting with light cabinets and warm lighting. — 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.