Stuffed portobello mushrooms with spinach and Gorgonzola from The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain, and Bean Dish You Will Ever Need (page 444) by America's Test Kitchen Editors

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Notes about this recipe

  • valderaa on November 28, 2025

    Great comfort food meal, a bit elevated by the gorgonzola. I used frozen spinach, substituted chickpea crumble (from the Heart of the Plate) for the breadcrumbs, and used a mix of oven-roasted mushrooms in the filling. I also replaced the sherry with ATK's alcohol free substitute, which was surprisingly good (apple sauce, ACV, soy sauce, & water). Delicious. Leftover filling will be great in an egg white omelet or with beans.

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