Portobello Mushrooms Stuffed with Spinach and Cheese
Portobello Mushrooms Stuffed with Spinach and Cheese
- Cooking spray
- 2-3 Portobello mushroom caps
- 2 cups spinach, chopped
- 1/2 cup breadcrumbs (preferably panko)
- 1/2 cup shredded mozzarella cheese
- 1/2 leek (thinly sliced)
- 1 large tomato, diced
- 2 tablespoons grated pecorino Romano cheese, plus shaved pecorino for topping
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1/2 cup ricotta cheese
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.
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