Drinks advice · Beer and food

Stuffed portobello with Jopen Let’s Get Stout

Portobellos filled with spinach, garlic and cheese, browned under the grill. A dry stout brings the burnt, roasted note that this vegetarian plate lacks itself.

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Bottle of Jopen Chapter 4 Let’s Get Stout Dry Stout, beer

From the shelf

The bottle

Jopen Chapter 4 Let’s Get Stout Dry Stout comes from Jopen in Haarlem and has 4.2 percent alcohol by volume. It is a dry stout: black in colour from roasted malt, with notes of coffee and cocoa, little residual sugar and a dry finish. The low alcohol content keeps the beer light on the palate.

Order in the online shopJopen Chapter 4 Let’s Get Stout Dry Stout

The combination

Why this works together

Mushrooms have a savoury, earthy taste and little fat. A heavy beer would roll right over them, and this stout is light enough not to. The roasted malt builds a bridge to the browned top from the oven, and the dry finish leaves the garlic and the cheese standing without adding sweetness.

At the table

The dish

  • Before 4 people
  • Ready in 40 minutes
  • Type main course

What you need

  • 8 portobellos
  • 300 g fresh spinach
  • 2 cloves of garlic, finely chopped
  • 1 shallot, finely chopped
  • 30 g butter
  • 100 g ricotta
  • 75 g grated aged cheese
  • 3 tbsp breadcrumbs
  • 2 tbsp olive oil
  • nutmeg
  • salt and black pepper

How to make it

  1. Preheat the oven to 200 degrees.
  2. Twist the stems out of the portobellos and chop them finely. Place the caps hollow side up on a baking tray with baking paper, brush them with 1 tbsp olive oil and sprinkle with salt.
  3. Fry them for 10 minutes first and pour off the liquid that collects in the caps.
  4. Meanwhile melt the butter in a frying pan and sweat the shallot, garlic and sliced stalks for 3 minutes.
  5. Add the spinach in batches and let it wilt. Take the pan off the heat, squeeze the moisture out of the spinach and chop it roughly.
  6. Mix the spinach with the ricotta, half of the cheese, nutmeg, salt and pepper.
  7. Divide the filling over the mushroom caps. Mix the breadcrumbs with the rest of the cheese and the second tablespoon of oil and sprinkle it over the top.
  8. Bake them for another 12 to 15 minutes, the last 3 minutes under the grill, until the top is brown.

In the glass

Serving

Pour at 9 to 11 degrees into a straight glass or a small tulip. Drunk too cold, the coffee notes disappear. Keep pouring calmly until there is a head of a finger's width; with a stout that head stays up for a long time by itself.

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