Portobello mushrooms stuffed with cheese
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 380, total fat 23 G., saturated fats 9 G., proteins 20 G., carbohydrates 28 G., fiber 4 G., cholesterol 36 mg, sodium 671 mg, sugar 0 G.
Calories 380, total fat 23 G., saturated fats 9 G., proteins 20 G., carbohydrates 28 G., fiber 4 G., cholesterol 36 mg, sodium 671 mg, sugar 0 G.
Stuffed mushrooms are typically served as an appetizer or side dish, but this recipe uses jumbo portobello mushrooms, a meaty variety that can be served as a main course. The portobello caps are filled with a cheese filling with spinach and tomatoes and baked in the oven. The combination of three cheeses—ricotta, pecorino, and mozzarella—brings out their incredible flavor. Serve the stuffed mushrooms with a light celery salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 portobello mushroom caps, 15cm in diameter.
- 4 cups chopped spinach
- 1 cup breadcrumbs (preferably panko)
- 1 tbsp. grated mozzarella
- 2 shallots (1 finely chopped, 1 thinly sliced)
- 1 large tomato, diced
- 3 tablespoons grated Pecorino Romano cheese + extra cheese shavings for topping
- 3 tbsp extra-virgin olive oil + extra for drizzling
- 0.5 cup ricotta
- 4 stalks celery, peeled and thinly sliced
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Recipes with similar ingredients: portobello mushrooms, tomatoes, spinach, celery, mozzarella cheese, ricotta cheese, Pecorino Romano cheese, panko breadcrumbs
Cooking the dish according to the recipe:
- Preheat oven to broil. Spray a foil-lined baking sheet with cooking spray. Place the mushrooms, gill-side down, on the baking sheet and broil for 5 minutes.
- Meanwhile, in a medium bowl, combine spinach, panko breadcrumbs, mozzarella, chopped shallots, tomato, 2 tablespoons each of pecorino and olive oil, 0.5 teaspoon of salt and black pepper to taste.
- Remove the mushrooms from the oven and turn them over on the baking sheet, slice-side up. Season with salt and black pepper. Spoon the spinach filling into the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon of pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
- Meanwhile, combine the celery, chopped shallot, and remaining 1 tablespoon olive oil in a bowl. Season with salt and pepper. Sprinkle with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.
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