Cheese-Stuffed Portobellos Recipe

Name: Cheese-Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 4 6 -inch portobello mushroom caps; 4 cups spinach, chopped; 1 cup breadcrumbs (preferably panko); 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 pecorino for topping; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 1/2 cup ricotta cheese; 4 stalks celery, peeled and thinly sliced

Servings: persons

Cooking spray
4 6 -inch portobello mushroom caps
4 cups spinach, chopped
1 cup breadcrumbs (preferably panko)
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 pecorino for topping
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 cup ricotta cheese
4 stalks celery, peeled and thinly sliced

1
Preheat the broiler.
2
Mist a foil-lined broiler pan with cooking spray.
3
Put the mushrooms gill-side down on the pan; broil 5 minutes.
4
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.
5
Remove the mushrooms from the broiler and turn them gill-side up on the pan.
6
Season with salt and pepper.
7
Mound the spinach filling on the mushrooms and top with the ricotta.
8
Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
9
Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper.
10
Top with shaved pecorino.
11
Divide the mushrooms among plates and serve with the celery salad.
12
Drizzle with olive oil.
13
Per serving: Calories 380; Fat 23 g (Saturated 9 g); Cholesterol 36 mg; Sodium 671 mg; Carbohydrate 28 g; Fiber 4 g; Protein 20 g
14
Photograph by Antonis Achilleos

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cooking spray, 4 6 -inch portobello mushroom caps, 4 cups spinach, chopped, 1 cup breadcrumbs (preferably panko), and more.

Yes, Cheese-Stuffed Portobellos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese-Stuffed Portobellos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions