Cheese-Stuffed Portobellos

Recipe

Cooking spray
4 6-inch Portobello mushroom caps
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4 cups spinach
1 cup breadcrumbs
1 cup shredded mozzarella cheese
1 shallot (1 finely chopped)
1 large tomato, diced (I did canned tomatoes)
3 tablespoons grated Parmesan Cheese
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 cup ricotta cheese
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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,
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breadcrumbs,
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mozzarella,
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chopped shallot,
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tomato,
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2 tablespoons each Parmesan
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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 Parmesan and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
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One thought on “Cheese-Stuffed Portobellos

  1. Oh…..Jamie….this looks soooooooooooo good! I’m making it tomorrow! Thank you as always!!! I’m so excited to try it! I want ‘shroom boobs too!

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