Portobello mushrooms with spinach and hollandaise

Portobello mushrooms with spinach and hollandaise

By
From
Nathan Outlaw's Home Kitchen
Photographer
David Loftus

Large, meaty portobello mushrooms are delicious baked and so easy to prepare. I’ve stuffed them with spinach but you could use kale or chard if you like. I love them served simply with a classic, rich hollandaise, but you could have them with your favourite breakfast meats if you prefer. They are also great with a poached egg.

Ingredients

Quantity Ingredient
4 large portobello mushrooms, stalks removed, peeled
100ml olive oil
a handful thyme sprigs
sea salt
freshly ground black pepper

For the spinach

Quantity Ingredient
200g bag baby spinach
a drizzle olive oil
a knob butter

For the hollandaise

Quantity Ingredient
250g unsalted butter
3 free-range egg yolks
2 tablespoons white wine vinegar
2 tablespoons water
A pinch cayenne pepper
1/2 lemon, Juiced

Method

  1. Preheat your oven to 200°C.
  2. For the hollandaise, heat the butter in a pan over a medium heat until is has fully melted and separated. Skim off any scum that comes to the surface, then carefully pour off the clarified butter into another pan, leaving the buttermilk behind. Keep the clarified butter warm.
  3. Season the portobello mushrooms well with salt and pepper and place in a baking dish. Drizzle generously with olive oil and scatter over the thyme sprigs. Bake in the oven for 25 minutes.
  4. Meanwhile, make the hollandaise. Put the egg yolks, wine vinegar and water into a round-bottomed bowl over a pan of gently simmering water, making sure the bowl is not touching the water. Whisk for 5–6 minutes until the mixture is light and fluffy. Turn off the heat and gradually add the clarified butter, whisking all the time until it is all incorporated. Season with salt, cayenne and lemon juice, then transfer the sauce to a clean bowl; keep warm.
  5. To cook the spinach, heat a large pan and add a drizzle of olive oil and a knob of butter. When the butter is bubbling, add the spinach and cook for 1 minute until wilted. Season with salt and pepper to taste. Drain the spinach on kitchen paper, return to the pan and keep warm.
  6. When the mushrooms are cooked, remove them from the oven and stuff with the cooked spinach. Place on a warmed platter or individual plates, spoon over the hollandaise and top with the thyme sprigs. Serve immediately.
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