Serves 3
4 to 6 large Portobello mushrooms, stems discarded
2 tablespoons olive oil
¼ cup Steak and Everything Marinade
7 tablespoons unsalted butter
3 shallots, finely diced
1 teaspoon minced garlic
½ cup heavy (35 per cent) cream
2 tablespoons soft goat cheese
6 cups packed baby spinach
3 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
3 tablespoons Crispy Panko Breadcrumbs
1 cup red wine
Steak and Everything Marinade
½ cup soy sauce
1/3 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 large clove garlic, grated
In a small bowl, stir together the ingredients. Pour into an airtight container and store in the refrigerator for up to two weeks.
Crispy Panko Breadcrumbs
3 tablespoons unsalted butter
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
Melt the butter in a medium skillet over medium-low heat. When the butter is melted and frothy, stir in the panko. Continue stirring until the crumbs are evenly crisp and golden brown. Season with salt and pepper. Remove from the heat and allow to cool. Store in an airtight container at room temperature for up to two weeks.
Preheat the oven to 400 F.
Make marinade
Make mushroom steaks with spinach
In a medium bowl, toss the mushroom caps with the Steak and Everything Marinade and let stand for 20 to 30 minutes.
Coat a 13-by 9-inch baking dish with the olive oil. Lay the mushrooms gill side up in a single layer in the baking dish. Spoon any remaining marinade into each mushroom cap. Bake, uncovered, until tender, about 15 minutes. Keep warm.
Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add 1 tablespoon of the finely diced shallot and garlic and cook, stirring until softened, 2 to 3 minutes. Add the cream and cook until reduced by half. Whisk in the goat cheese and spinach. Continue to cook until the spinach wilts and the sauce thickens, about 3 minutes. Stir in the Parmesan and season with salt and pepper. Remove from the heat and keep warm.
Make shallot sauce
In a small saucepan, bring 2 tablespoons of finely diced shallots and red wine to a boil and cook until the wine is reduced by half and slightly syrupy, about 5 minutes. Remove from the heat. Whisk in 6 tablespoons of butter, one piece at a time, to make a glossy sauce. Season to taste with salt and pepper.
To serve, arrange the mushroom caps on a serving plate. Evenly divide the creamed spinach over the mushrooms. Sprinkle with the crispy panko breadcrumbs. Serve the stuffed mushrooms with the red wine shallot sauce on the side.