Photo: Cheese-Stuffed Portobellos Recipe
Ingredients
- Cooking spray
- 4 6-inch portobello mushroom caps
- 4 cups spinach, chopped
- 1 cup breadcrumbs (preferably panko)
- 1 cup shredded mozzarella cheese
- 2 shallots (1 finely chopped, 1 thinly sliced)
- 1 large tomato, diced
- 3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1/2 cup ricotta cheese
- 4 stalks celery, peeled and thinly sliced
Directions
Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.
Per serving: Calories 380; Fat 23 g (Saturated 9 g); Cholesterol 36 mg; Sodium 671 mg; Carbohydrate 28 g; Fiber 4 g; Protein 20 g
Photograph by Antonis Achilleos
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By gwencorder
on May 01, 2012
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Loved this recipe! Try this: add some pine nuts to the spinach mixture for extra taste and texture. Fabulous, I will make these again!
By susanharb
on February 04, 2012
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This was a home run. I halfed the recipe since there was just the two of us. And I added some red pepper flakes to jazz it up a bit. But other than that..... Wow. This is another "do over" !
By lrobel26
Martinsburg, WV
on June 20, 2011
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I was looking for a good, healthy vegetarian recipe to make. These was delicious! I used regular spinach, and I think next time I will use baby spinach to make it a little more tender. I also didn't use any ricotta cheese (I don't like it, so I just topped mine with a little more mozzarella. Yum!
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