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  • 1 tablespoon Epicurean Garlic Extra Virgin Olive Oil
  • 1 bulb, shallot - minced
  • 1 bag, fresh spinach
  • 1 tablespoon,Epicurean Garlic Extra Virgin Olive Oil
  • 1 tablespoon, chicken broth or vegetable broth
  • fresh ground black pepper
  • 2 cloves, fresh garlic
  • 3 slices, Prosciutto - sliced thin and diced
  • 1/4 cup, blue cheese - crumbled
  • 1/4 cup, goat cheese - crumbled
  • 1/4 cup, feta cheese - crumbled
  • 1/4 cup, mozzarella cheese - grated
  • fresh ground black pepper
  • 1/4 cup, pesto
  • 2 large, Portobello mushroom
  • olive oil, for brushing on mushrooms
  • 1/2 cup, parmesan cheese
  • Epicurean White Truffle Oil


  1. Combine Epicurean Garlic Extra Virgin Olive Oil, shallot, spinach, olive oil, broth and fresh ground pepper
  2. Cook on high in the microwave for three minutes, or place all ingredients in a skillet with a tight lid, steam for 3 to 6 minutes or until wilted.
  3. Once spinach mixture has cooled, squeeze excess moisture from mixture using a sieve
  4. Combine garlic, prosciutto, blue cheese, goat cheese, feta cheese, mozzarella cheese, and fresh ground pepper in a food processor and combine well
  5. Add the spinach mixture to the cheese mixture and pulse to combine
  6. Add pesto, mix well and set aside
  7. Remove the brown insides of the portobello mushrooms with a spoon
  8. Brush both side of the mushroom with olive oil  
  9. Barbeque on grill for two minutes on the inside of the mushroom and four minutes on the outside
  10. Fill cavity of mushrooms with the spinach mixture and top with parmesan cheese and a few drops of Epicurean White Truffle Oil (This can be prepared to this point ahead of time.) (If mushrooms are prepared ahead, refrigerate and bring them to room temperature before broiling.)
  11. Broil until cheeses are melted and mushrooms are heated through
  12. Serve immediately
Serves: 2

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm