Cheese-Stuffed Portobellos
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cups
Spinach (chopped)1 large
Tomato (diced)1 cup
Ricotta Cheese4 stalks
Celery (peeled and thinly sliced)Directions:
1
Preheat the broiler
2
Mist a foil-lined broiler pan with cooking spray
3
Put the mushrooms gill-side down on the pan; broil 5 minutes
4
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
5
Remove the mushrooms from the broiler and turn them gill-side up on the pan
6
Season with salt and pepper
7
Mound the spinach filling on the mushrooms and top with the ricotta
8
Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes
9
Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper
10
Top with shaved pecorino
11
Divide the mushrooms among plates and serve with the celery salad
12
Drizzle with olive oil
13
Photograph by Antonis Achilleos