What's for Dinner Tonight? Cheese Stuffed Portobellos

For the many who do not eat meat, this dish from the Food Network Magazine kitchen could become a new favorite. With a blend of three cheeses, spinach, tomato and more these stuffed mushrooms are full of flavor. Ready in about an hour they can easily be made after work. Enjoy!

Cheese Stuffed Portobellos
 
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, chopped
3 tablespoons grated pecorino Romano cheese, plus shaved pecorino for topping
3 tablespoons extra-virgin olive oil, plus more for drizzling
sea salt and freshly ground pepper
1/2 cup ricotta cheese
4 stalks celery, peeled and thinly sliced
 
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. Serve celery salad with the mushrooms. Drizzle with olive oil.
 


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