Stuffed Mushrooms

Sauce so good, your plate will look like it was never used.


  • 4 large portobello mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, sliced
  • 1 cup vegetable stock
  • 1/2 cup sun-dried tomatoes
  • 1 cup heavy cream
  • 1/2 cup plus 2 tablespoons Parmesan cheese, grated
  • 2 cups spinach, cooked
  • 4 ounces goat cheese, crumbled
  • 1 tablespoon chili flakes


  1. Preheat oven to 375 degrees.
  2. Heat a grill pan to medium heat. Remove stem from center of mushrooms. Brush with olive oil and season with salt and pepper. Lightly grill mushrooms about 3 to 4 minutes until they begin to soften. Remove from heat and set aside.
  3. Heat olive oil in a large saute pan. Add onions and bell pepper. Cook until soft, about 3 minutes. Add garlic and cook an additional minute. Add stock, sun-dried tomatoes, cream and 1/2 cup of Parmesan cheese. Stir to combine and remove from heat. Add mushrooms top side down to the pan. Sprinkle with goat cheese, fill with spinach and sprinkle with remaining Parmesan cheese. Bake 8 to 10 minutes until cheese is golden. Garnish with chili flakes before serving.