Friday, June 12, 2009

Ricotta and Spinach Stuffed Portabellos


I made these mushrooms last year as a first course when our friends Nick and Kelly came over for dinner. Nick liked them and Kelly asked me for the recipe so she can make it for him. I had to make it again because I didn't remember what I did (this was pre-blog and I didn't write it down). I hope it tasted as good as it did last time and again I don't have exact measurements this is a taste as you go kind of thing but I'll do my best. I bet that won't help Kelly too much. Oops.


4 portabello mushrooms, stems removed and reserved
1- 10 oz box frozen chopped spinach, defrosted
part skim ricotta cheese
About 1/2 cup shredded mozzarella cheese plus more for sprinkling on the top
About 1/4 cup romano cheese
salt and pepper
1 onion, diced
2 cloves garlic, minced
1/2 cup white wine
extra virgin olive oil


1. Clean mushrooms by gently wiping with paper towel or vegetable brush. Do not rinse. Clean the stems and remove the woody ends. Chop and set aside.

2. Saute onion and stems in extra virgin olive oil, then add garlic. Let cook for about 1 minute. Add white wine and let it simmer for a minute or two.

2. Add spinach breaking it up with a spoon and add a little oil if you need to. Combine spinach with onion mixture, season with salt and pepper. Remove from heat and allow to cool for a few minutes.

3. Once cooled add some ricotta a couple of tablespoons and a time and stir until it's a creamy mixture but not an overwhelming amount of ricotta. You want to still taste the spinach. This will probably come out to about 1/2 cup to 1 cup. Add romano cheese and taste it. Add more salt, pepper or cheese until it's seasoned to your taste.

4. In the meantime, heat a medium saute pan and drizzle with extra virgin olive oil. Add mushrooms to the pan and season both sides with salt and pepper. When mushrooms are cooked, top them with a good amount of spinach ricotta filling and sprinkle with a little more mozzarella. Put under the broiled to heat through and melt cheese.

Serve as a side dish or first course.

note - I didn't use the broiler to melt the cheese this time because it was really hot in the kitchen that day. You can skip this step if you want to.






Dajana said...

Sounds really interesting. Never thought of combining ricotta and spinac with mushrooms, although I love all three of them.

Spryte said...

OMG YUM!!!!!!!!!!!!

Justin said...

this sounds really cool -- a totally new way to look at stuffed mushrooms.

Culinary Alchemist said...

You already had me at Mushroom, and then you added Spinach Ricotta and Mozzarella... mmm Heaven!!!

Giovanna said...

Is it bad to want to lick your computer screen?! everything I love is in this dish!
YUM !!

OhioMom said...

I love recipes that allow you to adjust the ingredients "to taste", these sound and look yummy!

Danielle said...

Those look great! I'm going to keep this recipe in mind for my next get together. yummy!

Daniel said...

These are works of art! I love how the recipe is really simple and relatively inexpensive. Thanks for sharing!

Casual Kitchen

Bridgett said...

This is a great twist on the usual stuffed mushroom. You can't beat portobellos in terms of flavor either. Looks delicious.

Jamie said...

Oh, these look so fabulous! What a great dish!

Sophie said...

The minute I saw portabello mushrooms in the title, I knew I had to say something, definitely my fav mushrooms. Yeah, these definitely would make an amazing appetizer or veggie meal, they're so hearty!

EAT! said...

I love stuffing portebellos and this looks like a fantastic recipe. And I think I have most of the ingredients on hand.