If you're like me, you've probably seen recipes for ricotta-stuffed portabellas but you've never tried them. Some recipes call them portabella pizzas and others use the word lasagna in the name.
I think there's a lot of room for creativity here. The ricotta cheese filling can be seasoned in various ways so they'll appeal to your family. Kids probably like them best when they taste like pizza, so you might want to use pizza seasoning, basil, or Italian seasoning in them. I used Northwoods spice from Penzeys because we love the flavor.
They come together very fast. The only major place you can go wrong is if you don't roast the portabellas for ten minutes first while they're empty. This solves a problem that I've had in other stuffed mushroom recipes and the cure is just so simple! *Before* filling the mushrooms, roast them for ten minutes at 425. Then remove them from the oven and use a paper towel to sop up the liquid they've produced. Hah! Brilliant. Very simple solution to all that water they release.
A lot of recipes recommend mozzarella, of course, for the cheese on top. I used Gruyere. I think a white goat Gouda would work, or cheddar, or Asiago–it just depends on what flavor you're after, or maybe what you happen to have in the fridge.
I love that these are gluten-free and meatless. They would make a lovely casual lunch or dinner. They're filling, too. No wishing you had eaten something heartier an hour later. They're so good that we were surprised how fast we gobbled them up!
Stuffed Portabella Mushrooms
4 portabella mushrooms
1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
1/4 cup frozen spinach
1/2 - 1 teaspoon seasoning (Northwoods Spice, pizza, Italian, or basil)
1 egg
3/4 cup ricotta cheese
1/3 cup Parmesan cheese +extra
salt
pepper
tomato sauce (about 1/4 to 1/3 cup)
about 6 ounces cheese (mozzarella, Gruyere, white goat Gouda, or cheddar)
Preheat oven to 425. Remove the stems from the portabella mushrooms, place them on a rimmed baking sheet and roast for 10 minutes.
Heat the olive oil in a pan and saute the onions. Add the garlic, the spinach, and the seasoning. Cook until the spinach is heated through. Set aside to cool.
Whisk the egg briefly, add the ricotta cheese, the 1/3 cup of Parmesan, salt and pepper, and mix well. Stir in the spinach mixture. Cut the cheese into thin slices.
Fill the pre-roasted mushrooms with the ricotta mixture. Lay the cheese over top. Spoon about 2 tablespoons tomato sauce over each mushroom. Sprinkle with a dusting of Parmesan on top. Roast for 10 minutes.
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| Ricotta spinach filling. |
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| Spoon a couple of tablespoons of tomato sauce on top. |
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| Add slices of cheese and sprinkle with Parmesan. |
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| Is it meatless Monday yet? |
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| Krista and Buttercup (aka Trixie) |
