These were SO good! I could have easily eaten two of them, and possibly a third. I ended up with too much of the “stuffing”, so next time I will make probably half that amount. Also, I did not make the celery salad. I served these with some corn on the cob and a green salad.
(Food Network magazine, June 2011)
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
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.
Per serving: Calories 380; Fat 23 g (Saturated 9 g); Cholesterol 36 mg; Sodium 671 mg; Carbohydrate 28 g; Fiber 4 g; Protein 20 g