When I’m tired of eating meat and eggs all of the time, I turn to stuff mushrooms. Portobellos are so versatile and make a wonderful base to serve gobs of melted cheese. You can forgo the spinach-ricotta mixture and simply top with tomato sauce and cheese, if you like, for a pseudo-pizza, but these are so delicious I’d try them at least once.
Even better, you can always stuff just two of the caps with the ricotta mixture, and make “pizzas” out of the others. Save the remaining ricotta and use it as a filling for omelets the next day – it’s spectacular.
Stuffed Portobello Mushrooms
adapted from Treat a Week
4 portobello mushroom caps
2 tablespoons olive oil
3 cloves garlic, minced
4 ounces fresh spinach leaves
1 cup ricotta cheese
1/8 cup fresh parmesan, grated
1/4 teaspoon garlic
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon salt
1 egg, beaten
1/4 cup mozzarella, shredded
Preheat oven to 350*F.
Remove stems from mushroom caps. Wipe down mushrooms with a damp paper towel to remove dirt.
In a medium skillet, heat oil over medium-low heat and sauté garlic until fragrant. Add spinach and cook untiil wilted.
In a small bowl, mix ricotta and parmesan. Season with garlic, dried basil, pepper, and salt. Mix well. Add egg and stir to combine.
Add spinach to cheese mixture and mound into mushroom caps. Top with mozzarella.
Bake in a small pan for 15-20 minutes until the mozzarella has turned golden brown.
Cool for 5 minutes and serve.