Recipe courtesy of Food Network Kitchen
Save Recipe Print
Cheese-Stuffed Portobellos
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Stuffed Acorn Squash with Sausage, Barley and Goat Cheese

Recipe courtesy of Damaris Phillips

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Chicken Francese

Recipe courtesy of Tyler Florence

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Easy Sole Meuniere

Recipe courtesy of Ina Garten

Quick Chicken Cacciatore

Recipe courtesy of Rachael Ray

Stuffed Peppers

Recipe courtesy of Robert Irvine

Veg-Head Three-Bean Chili

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories