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Mini Brie Focaccia with Rosemary, Honey, and Coarse Salt Recipe

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4.2 from 10 reviews

Delicious and creamy spinach stuffed portobello mushrooms baked to golden perfection. This recipe features marinated mushrooms filled with a rich blend of heavy cream, goat cheese, Parmesan, garlic, shallots, and wilted baby spinach, topped with a crispy panko crust. Perfect as a vegetarian main or side dish that’s both flavorful and satisfying.

Ingredients

For the Mushrooms and Marinade

  • 4-5 portobello mushrooms (about 3″ diameter or fewer if larger)
  • 2 tablespoons balsamic, Italian, or French vinaigrette (for marinating)
  • Salt and freshly ground pepper, to taste

For the Filling

  • 1 teaspoon butter
  • 1 teaspoon garlic, minced
  • 1-2 teaspoons shallot, minced (or onion)
  • 1/2 cup heavy whipping cream (35% butterfat)
  • 2 tablespoons goat cheese, crumbled
  • 2 tablespoons Parmesan cheese, grated
  • 4 cups baby spinach

For the Topping

  • 2 teaspoons butter, melted
  • 3 tablespoons panko breadcrumbs

Instructions

  1. Clean the Mushrooms: Remove and discard the stems by twisting them off. Use a spoon to scrape out and discard the brown gills on the underside. Gently wipe the mushroom caps and undersides with a damp paper towel to clean.
  2. Marinate Mushrooms: Place the cleaned mushrooms in a shallow bowl. Drizzle with balsamic, Italian, or French vinaigrette (or a homemade mix of 1 tablespoon olive oil and 1 teaspoon balsamic vinegar with salt and pepper). Toss to coat and transfer onto a baking sheet. Marinate while preheating the oven.
  3. Preheat Oven: Set the oven to 400°F (non-convection) and allow it to fully preheat.
  4. Initial Mushroom Bake: Place mushrooms gill side up on the baking sheet and bake for 7 minutes to start softening.
  5. Prepare Filling Base: Meanwhile, melt 1 teaspoon butter in a skillet over medium heat. Add minced garlic and shallots, cooking until fragrant, about 45-60 seconds. Pour in the heavy cream and bring to a simmer. Reduce heat slightly and simmer until the cream is reduced by half.
  6. Drain Mushrooms: After baking for 7 minutes, remove mushrooms from the oven. Use a paper towel or gloves to blot and drain the liquid collected in the mushroom cups. Keep the oven set to 400°F for later.
  7. Make the Filling: Stir goat cheese into the reduced cream. Add baby spinach and Parmesan cheese, stirring until the spinach is wilted and ingredients are blended well. Season generously with salt and freshly ground pepper.
  8. Stuff Mushrooms: Using tongs, spoon the creamy spinach filling into each mushroom cap, filling the cup generously and adding some of the filling liquid as well.
  9. Prepare Panko Topping: Mix melted butter with panko breadcrumbs until moistened. Heap the panko mixture on top of each stuffed mushroom to form a crispy topping.
  10. Bake to Finish: Return the stuffed mushrooms to the oven and bake for an additional 7-8 minutes, or until the panko topping turns golden brown and crispy.
  11. Rest and Serve: Remove from oven and let stand for a couple of minutes to allow the filling to set slightly before serving.

Notes

  • If a vinaigrette is not available for marinating, a simple homemade marinade of olive oil, balsamic vinegar, salt, and pepper works well.
  • Make sure to blot the mushrooms after the initial bake to avoid excess liquid making the filling watery.
  • For a richer flavor, use full-fat heavy whipping cream (35% butterfat).
  • This dish is best served warm and fresh from the oven for optimal creamy and crispy texture contrast.

Find it online: https://marthatasty.com/mini-brie-focaccia-with-rosemary-honey-and-coarse-salt-recipe/