Cheese-Stuffed Portobellos

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

  1. Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
  2. 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.
  3. 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.
  4. 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.