Stuffed portobello mushrooms with spinach and goat cheese from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • katiesue28 on October 06, 2023

    This was delicious! I halved the recipe and couldn't find whole portobellos, so I didnt have the sauteed mushrooms as part of the filling. Instead, I increased the amount of goat cheese and spinach. Worked beautifully!

  • infotrop on March 12, 2018

    Tasty main course, vegetarian dish. I halved the recipe and used a mix of baby spinach and baby kale. Watch that breadcrumb topping under the broiler! Served with crispy, roasted potatoes.

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