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Article: Portobello Mushrooms

Portobello Mushrooms

Servings: 2


  • 1 tablespoon, il Fustino Garlic extra virgin olive oil
  • 1 bulb, shallot – minced
  • 1 bag, fresh spinach
  • 1 tablespoon, il Fustino extra virgin olive oil
  • 1 tablespoon, chicken broth or vegetable broth
  • fresh ground black pepper
  • 2 cloves, fresh garlic
  • 3 slices, Prosciutto – sliced thin and diced
  • 1/4 cup, blue cheese – crumbled
  • 1/4 cup, goat cheese – crumbled
  • 1/4 cup, feta cheese – crumbled
  • 1/4 cup, mozzarella cheese – grated
  • fresh ground black pepper
  • 1/4 cup, pesto
  • 2 large, Portobello mushroom
  • olive oil, for brushing on mushrooms
  • 1/2 cup, parmesan cheese
  • il Fustino White Truffle Oil


Combine garlic oil, shallot, spinach, olive oil, broth and fresh ground pepper

Cook on high in the microwave for three minutes, or place all ingredients in a skillet with a tight lid, steam for 3 to 6 minutes or until wilted.

Once spinach mixture has cooled, squeeze excess moisture from mixture using a sieve

Combine garlic, prosciutto, blue cheese, goat cheese, feta cheese, mozzarella cheese, and fresh ground pepper in a food processor and combine well

Add the spinach mixture to the cheese mixture and pulse to combine

Add pesto, mix well and set aside

Remove the brown insides of the portobello mushrooms with a spoon

Brush both side of the mushroom with olive oil

Barbecue on grill for two minutes on the inside of the mushroom and four minutes on the outside

Fill cavity of mushrooms with the spinach mixture and top with parmesan cheese and a few drops of truffle oil (This can be prepared to this point ahead of time.) (If mushrooms are prepared ahead, refrigerate and bring them to room temperature before broiling.)

Broil until cheeses are melted and mushrooms are heated through

Serve immediately.