Name: Cheese-Stuffed Portobellos
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Nonstick 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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Cheese-Stuffed Portobellos

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