I wanted to make something different for dinner, and since I hadn't planned ahead enough to defrost any meat, I needed a meatless choice. I've been going through stacks of old magazines today, trying to get rid of extra stuff. We are hoping to move soon, and the less crap there is laying around, the less stuff I have to put in a box and move across town.
I came across this recipe for cheese stuffed portobellos in Foodnetwork magazine. The spinach salad filling is also good on it's own, with the addition of a wee bit of balsamic vinegar. I also substituted monterey jack cheese for the mozzarella, cuz it's what I had on hand. Oh- and I didn't put the celery/shallot salad stuff on the top. I just stopped after I broiled them the second time with the stuffing in them. I served this with an ear of boiled corn on the cob.
Recipe courtesy Food Network Magazine
Inactive Prep Time:
• 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
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.