CHEESE-STUFFED PORTOBELLOS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
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Queen Shelynor
[email protected]This recipe was a waste of time. The mushrooms were tough and the cheese filling was tasteless.
Abraham Belachew
[email protected]I don't recommend this recipe. The mushrooms were not cooked properly and the cheese filling was bland.
Ibrahim Bala
[email protected]These mushrooms were way too salty. I had to rinse them off before I could eat them.
BADAR Xoxo
[email protected]I followed the recipe exactly, but my mushrooms turned out dry and tough. I'm not sure what went wrong.
Mardi Littlewolfe
[email protected]These stuffed portobello mushrooms were a bit bland for my taste. I think I would have liked them better with a more flavorful cheese filling.
oxygen khan
[email protected]I'm not a big fan of mushrooms, but these were actually really good. The cheese filling was especially delicious.
Abo Obama
[email protected]These mushrooms were a big hit at my dinner party. They were easy to make and everyone loved them.
Casey Robertson
[email protected]I loved this recipe! The mushrooms were cooked perfectly and the cheese filling was delicious. I will definitely be making this again.
Jon Halimi
[email protected]These stuffed portobello mushrooms were delicious! The cheese was melted and gooey, and the mushrooms were tender and flavorful. I would definitely recommend this recipe.
Debbie-Rose Kruger
[email protected]I made these mushrooms for a party and they were a big hit! Everyone loved the combination of flavors and textures. I will definitely be making them again.
Hirusha Prabhat
[email protected]These cheese-stuffed portobello mushrooms were easy to make and turned out great! I served them as a main course with a side salad and everyone loved them.
Mujaasi Micheal
[email protected]I've made this recipe several times and it never disappoints. The portobello mushrooms are always cooked perfectly and the cheese filling is always delicious. I love that this recipe is so versatile - you can use different types of cheese, vegetables
Nazrul Islam Khan
[email protected]I tried this recipe last night and it was delicious! The mushrooms were perfectly cooked and the cheese filling was rich and flavorful. I would definitely recommend this recipe to others.
Rosie Brown
[email protected]These stuffed portobello mushrooms were a hit! The cheese was melted and gooey, and the mushrooms were tender and flavorful. I will definitely be making these again.