Sunday Night Dinner: Mushrooms

Ok, so I have to tell you that as I’m writing this post, I’m sitting at Emilie’s Cookies in Old Nice eating a banana Nutella cupcake and drinking hot coffee and it’s wonderful and feels just like home 🙂  I think I’ve found my new favorite hangout spot.



This week’s secret ingredient is: MUSHROOMS– champignons de Paris to be exact (they don’t have Portobellos here, that I could find)  So I made really easy stuffed mushrooms with 2 kinds of cheese, spinach, and hazelnuts… yummmm.  Adapted from here.


Prep time: 30 minutes
Cook time: 15 minutes

8 champignons de Paris (probably equivalent to about 4 Portobellos)
2 tbsp balsamic vinegar
2 tbsp + 2 tbsp olive oil
salt and pepper, to taste
1/2 onion, diced
1 clove garlic, minced
3 oz spinach (I used fresh spinach, but you could use frozen, too)
2 tbsp breadcrumbs
2 tbsp parmesan cheese
3 oz goat cheese
2 tbsp crushed hazelnuts (could also use walnuts)

1. Preheat oven to 400F (205C)
2. To prepare the mushrooms, wipe them off with a damp paper towel and remove the stems.  I scraped the gills out (because these were a bit small and I wanted to make room for the filling), but you don’t have to.

Gills in the mushroom (left), gills removed (right)

Gills in the mushroom (left), gills removed (right)

3. Whisk together the balsamic vinegar, 2 tbsp olive oil, salt, and pepper.
4. Toss the mushrooms in the oil and vinegar mixture, place on a cookie sheet, and roast for about 10 minutes.  Cool to room temperature.


5. While the mushrooms are cooling, saute the onion and garlic in the remaining 2 tbsp of olive oil.  Add the spinach and some salt and cook until the spinach is wilted.


6. In another pan, roast crushed hazelnuts for 3-4 minutes.
7. In a bowl, mix together goat cheese, parmesan cheese, breadcrumbs, the spinach and onion mixture, and the hazelnuts.

8. Scoop about 1 tbsp of filling into each mushroom cap.
9. Bake for another 5-7 minutes.

10. Serve hot with spaghetti and pesto.


I was doubtful that this would turn out well because I was originally expecting to use Portobello mushrooms, but it was delicious!  I LOVE goat cheese, and the hazelnuts gave it some very nice texture.  The 8 small mushrooms gave me 2 servings.  Also, it’s ANOTHER vegetarian recipe 🙂

French word for today:
colis (ko-LEE)- parcel, package
On fête Noël dans 7 jours– j’ai reçu plusieurs colis cette semaine, mais j’en ai aussi envoyé plusieurs !
We celebrate Christmas in 7 days– I’ve received several packages this week, but I’ve also sent several!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s