Another Meatless Monday meant having to come up with something creative for dinner. I had four large portabello mushrooms on hand and Nick had ripped a Cheese-Stuffed Portobello recipe out of an old issue of Food Network Magazine - perfect! Based on some of the CSA veggies we had on hand, I adapted the recipe a bit.
Next, I chopped up the spinach so it would be ready to go.
Once the eggplant was ready, I lined the broiler sheet with tine foil and sprayed it with some cooking spray. Then I placed the mushrooms, gill side down, and eggplant pieces onto the foil and put it in the broiler for about 5 minutes.
In the meantime, I combined the spinach, shallots, tomatoes, panko, pecorino, olive oil, salt and pepper in a bowl and mixed it all together with a wooden spoon, making sure everything was thoroughly mixed and that the flavors were spread evenly.
To begin the "stuffing" I placed some of the roasted eggplant that I mushed up in a bowl onto the gill side of the mushroom.
The recipe actually called for much larger mushrooms than what I had on hand, so I didn't so much stuff the mushrooms as I did cover them with the stuffing! As you can see, I took the stuffing and split it up among the 4 mushrooms covering them completely.
I topped each of the mounds off with the ricotta and little mozzarella and pecorino cheese.
I placed the sheet under the broiler for another 5 minutes - until the cheese was lightly browned.
I was a bit nervous when I plated this because they really looked like little mounds of spinach with cheese on top - there was definitely going to have to be some digging to find the actual mushrooms!
Actually though, I was impressed that there was a legitimate mushroom inside when I cut it open!
While these were not exactly stuffed, it only meant we had more of the good stuff to dig through to get to the mushroom. These had lots of yummy flavors and textures in each bite. I am sure there are plenty of ways to adapt this recipe. For a weeknight meal, these are easy, pretty healthy, and filling. I would totally make these again.
- 4 6-inch portobello mushroom caps
- 4 cups spinach, chopped
- 1 eggplant
- 1 cup panko
- 1 cup shredded mozzarella cheese
- 1 shallots - finely chopped
- 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
|All Mixed Up|
|Lined with eggplant|
|Ready for the oven...|
|Spinach and Cheese Mounds with Mushrooms|