NOW AVAILABLE! FUSED OLIVE OIL JALAPENO -- SPICY YET HEALTHY!

PORTOBELLOS STUFFED WITH SPINACH AND GOAT CHEESE

by Nuvo Olive OIl

PORTOBELLOS STUFFED WITH SPINACH AND GOAT CHEESE

Tools: Strainer, small saucepot with a lid, large frying pan, sheet pan

Tips: Read the entire recipe first then chop all of the vegetables

Ingredients:

1 to 2 T olive oil

1/2  cup wild or brown rice

1 to 2 shallots

1/4 pound cremini mushrooms

2 Portobello mushrooms

6 oz. baby spinach

2 1/2 oz crumbled goat cheese

3 oz. chickpeas

Fresh flat-leaf parsley

2 t sherry vinegar

Kosher salt

Freshly ground black pepper

 

Prep & Cook:

Heat the oven to 400° Rinse the chickpeas. Strip the parsley leaves from the stems; coarsely chop the leaves.

In a pot, combine the rice with 1-1/4 cups salted water and 1T oil. Bring to a boil, then reduce to a simmer, cover, and cook until the rice is tender, 25 to 30 minutes. Remove from the heat; gently stir in the chickpeas, cover, and let stand for another 10 minutes. Fold in the parsley and vinegar and season to taste with salt and pepper. While the rice cooks, prepare the stuffing.

Peel and finely chop the shallot. Finely chop the cremini mushrooms. Carefully remove the stems from the Portobello’s and chop them. Using a spoon, remove the gills from the caps. In a pan over medium-high heat, warm 1 to 2 T oil until hot but not smoking. Add the shallots, until the mushrooms begin to soften, 4 to 5 minutes. Add the spinach and cook, stirring occasionally, until the leaves are wilted and most of the liquid has evaporated, 4 to 5 minutes longer. Remove from the heat and season to taste with more salt and pepper if needed.

 

  

Spoon the stuffing into the cleaned Portobello caps and top with the goat cheese. Transfer the caps to a sheet pan and bake until the portobellos are tender approximately 15 to 20 minutes.

Transfer the Portobello’s to individual plates and serve with the rice alongside.

This is a vegetarian, gluten-free dish




Nuvo Olive OIl
Nuvo Olive OIl

Author

Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.



Also in Our Blog - Recipes and News About Our Authentic Oils

How to Cure Your Own Olives!
How to Cure Your Own Olives!

by Nuvo Olive OIl 0 Comments

Olives can be easily cured and brine at home. Do you know how to cure and brine olives? It has a fleshier and buttery taste. Why don't you try it?

 

Southwestern Potato Salad
Southwestern Potato Salad

by Nuvo Olive OIl 0 Comments

Sharing Bobby Flay's Southwestern Potato Salad recipe from his Mesa Grill Restaurant.
Fused Jalapeno Olive Oil has Never Tasted Better -- Superfood for Foodies!
Fused Jalapeno Olive Oil has Never Tasted Better -- Superfood for Foodies!

by Nuvo Olive OIl 0 Comments

Jalapenos offer enough Vitamin C to meet your daily recommended intake for the day! We fused this amazing vegetable with our EVOO!