| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| 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
Instructions
- 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.
Nutrition Facts
| Calories | 380 |
| Total Fat | 23 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 36 milligrams |
| Sodium | 671 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 4 grams |
| Protein | 20 grams |
Reviews
Made this last night and it was fabulous!
I didn’t have mozzarella so subbed monterey jack. Added some chopped basil to the mix.
The celery salad was a great side!
Think I’ll drizzle some balsamic over the top when done broiling next time.
Great to add to the dinner rotation!
I probably should not be leaving a review on this recipe since I subbed about half of the ingredients, however, it was the inspiration for my end result so it should be fair to leave at least a comment.
I just like to say that it was DE-LI-CIOUS!! I’m afraid to make it as listed for fear of never eating another stuffed mushroom Austin in life, prepared any other way.
Let’s start with my subs: breadcrumbs ~ instant oats
Ricotta~ plain probiotic yoghurt
shallots ~ regular onion
I accidentally forgot the spinach, but it was used in a salad in the ending meal (so does that mean it still counted towards the flavour palette) Also I had no pecorino romano cheese and so that never made it to the final dish either.
This recipe just made the top of my ‘pull out all the stops’ menu listing.
Tried a slight variation on this and it was amazing! I subbed out the Shallots for some chives (Because it’s what I had lying around,) added some fresh chopped basil, and diced up the portobello stems and added them to the filling. Oh my god. This far exceeded my expectations!
Loved this recipe! Try this: add some pine nuts to the spinach mixture for extra taste and texture. Fabulous, I will make these again!
This was a home run. I halfed the recipe since there was just the two of us. And I added some red pepper flakes to jazz it up a bit. But other than that….. Wow. This is another “do over” !
I was looking for a good, healthy vegetarian recipe to make. These was delicious! I used regular spinach, and I think next time I will use baby spinach to make it a little more tender. I also didn’t use any ricotta cheese (I don’t like it), so I just topped mine with a little more mozzarella. Yum!
Holy Delicious!!!! I made them for my dad on father’s day & to my surprise, he ate 3 of them.
So Easy & crazy good!
So Easy & crazy good!
I made them on Saturday for my husband and some friends! The mushroom stold the show they were meaty, filling, they are so colorful beautiful plated, will make again! already have recommended to friends