Cheesy Stuffed Mushrooms

Cheesy Stuffed Mushrooms

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Make your next party a breeze with this savory Cheesy Stuffed Mushroom Recipe. Don’t be fooled, it is deceptively simple and even tastier than you can imagine.

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Chicago

Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

4 servings

Ingredients

  • Nonstick cooking spray
  • 4 6-inch Portobello mushroom caps
  • 4 cups spinach, chopped
  • 1 cup panko breadcrumbs
  • 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 for topping
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt and pepper
  • 1/2 cup ricotta cheese

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Directions

Preheat to oven to a broil. Lightly grease a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan and broil for 5 minutes.
Meanwhile, toss the spinach, mozzarella, breadcrumbs, chopped shallot, tomato, 2 tablespoons pecorino and olive oil, 1/2 teaspoon salt, and pepper in a medium bowl.
Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with more salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta cheese. Sprinkle with the remaining 1 tablespoon pecorino and broil for 5 minutes.
Remove from the oven and serve.


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