Goat Cheese & Arugula Stuffed Portabella Mushrooms
Meaty portabella mushroom caps are the perfect vessel for stuffing with all kinds of goodness, especially creamy goat cheese, peppery arugula, caramelized onions, and Italian pancetta! The recipe can easily be halved if you are only looking to make a few.
Serves 4-8 (Makes 8 stuffed mushrooms)
Ingredients
10 each RI Mushroom Co. Portabella mushrooms, divided (about 2 lbs.)
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Black pepper, to taste
10 ounces baby arugula
2 tablespoons water
¾ cups breadcrumbs
1 tablespoon unsalted butter
4 ounces pancetta, diced
4 cups onions, chopped fine (about 2 each)
2 tablespoons minced garlic
½ cup dry sherry
1 cup goat cheese, crumbled (about 4 ounces)
½ cup pepitas (roasted pumpkin seeds)
¼ cup heavy cream
1 tablespoon chopped fresh thyme
2 teaspoons lemon juice
Directions
Preheat oven to 400° F. Remove and reserve the stems from each RI Mushroom Co. Portabella mushroom then use a spoon to gently scrape out and discard the gills. Using a sharp knife, cut ¼-inch-deep slits in a crisscross pattern along the smooth (non-gilled) side of 8 of the Portabella mushrooms. Dice the remaining 2 Portabella and mushroom stems into ½ inch pieces and set aside.
Brush the mushroom caps evenly with extra virgin olive oil and season lightly with kosher salt. Place gill-side up on a baking sheet and into the preheated oven until they start to brown around the edges, 8-12 minutes. Flip and cook until liquid has evaporated and the caps are golden brown, 10-12 minutes more. Remove from oven.
While mushrooms are roasting, place baby arugula and water in a large microwave-safe bowl. Cover the bowl with a dinner plate, and microwave until the arugula is wilted by half, about 3 minutes. Let rest, covered, for 1 minute. Carefully remove the plate and transfer arugula to a colander, using a spatula to squeeze as much liquid as possible. Chop coarsely and set aside.
Heat butter in a large skillet over medium heat until melted. Add breadcrumbs and a pinch of salt, and toast until light golden brown, 3 to 5 minutes. Reserve in a small bowl and wipe out the skillet.
In the now-empty skillet, add the diced pancetta and cook, stirring occasionally, until rendered and crispy, about 4-6 minutes. Carefully remove the pancetta to a small bowl, leaving as much of the rendered fat behind as possible. Increase heat to high and add chopped Portabella caps and stems and cook, without stirring, for 2 minutes. Stir and continue cooking until lightly browned, about 5 minutes more.
Add the finely chopped onion and cook until lightly caramelized, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add sherry and cook until it has completely evaporated, about 1 minute.
Reduce heat to low and stir in chopped arugula, crumbled goat cheese, pepitas, cream, and chopped thyme. Continue cooking until cheese is melted and everything is thoroughly combined, 1-2 minutes. Remove from heat and stir in lemon juice, and season with salt and pepper, to taste.
Preheat oven broiler. Fill gill-side up mushrooms evenly with ~½ cup each of goat cheese mixture. Top each stuffed cap with some cooked pancetta then 1 heaping tablespoon of the breadcrumb mixture. Broil until crumbs are golden brown, 1-2 minutes. Enjoy immediately!
Chef’s Notes:
The filling can be made up to 2 days in advance and chilled, just reheat before use. Do not roast mushrooms in advance, as they will become rubbery!
To make vegetarian, substitute 2 tablespoons of extra virgin olive oil for the pancetta.
Any leftover goat cheese stuffing can be used on toast for breakfast! Delicious.