Portabella Formaggio With Balsamic Reduction Recipe

Name: Portabella Formaggio With Balsamic Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup pignoli nut; ⅛ cup parmesan cheese; 2 portabella mushrooms; 42 g Laughing Cow light swiss cheese (2 wedges); 1 tablespoon fat free sour cream; ¼ cup part-skim ricotta cheese; 1 tablespoon chopped basil; salt and pepper; flour (for dredging); 1 large egg, beaten; 1 ½ tablespoons extra virgin olive oil; ¼ cup balsamic vinegar; 1 -1 ½ cup spinach leaves

Servings: persons

¼ cup pignoli nut
⅛ cup parmesan cheese
2 portabella mushrooms
42 g Laughing Cow light swiss cheese (2 wedges)
1 tablespoon fat free sour cream
¼ cup part-skim ricotta cheese
1 tablespoon chopped basil
salt and pepper
flour (for dredging)
1 large egg, beaten
1 ½ tablespoons extra virgin olive oil
¼ cup balsamic vinegar
1 -1 ½ cup spinach leaves

1
["Preheat oven to 350 degrees F.", "Put the pine nuts and 1/8 cup parmesan cheese into a blender or food processor and chop till fine (like breadcrumbs).", "Set aside.", "Remove stems from mushrooms and scrape off gills with the side of a spoon.", "(The portabella mushroom gills can be eaten, but during cooking they separate from the mushroom cap and give the food a dirty look.", "Plus it creates a nice ""bowl"" for the filling).", "Mix together cheeses, basil, and salt and pepper to taste.", "Place a thin layer of cheese evenly on gill side of mushrooms.", "Dredge top side of mushrooms in flour.", "Dip entire mushroom in egg and coat with the pine nut/parmesan mixture.", "Oil a baking pan and place mushrooms cheese side up.", "Drizzle tops with olive oil and bake for 10 minutes or until mushrooms are tender.", "While mushrooms are baking: Pour balsamic vinegar in a small saucepan.", "Cook over medium heat until reduced to a syrup.", "Do not stir.", "Place spinach on plates.", "Top with mushrooms.", "Drizzle with the balsamic reduction and more olive oil."]

195

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: ¼ cup pignoli nut, ⅛ cup parmesan cheese, 2 portabella mushrooms, 42 g Laughing Cow light swiss cheese (2 wedges), and more.

Yes, Portabella Formaggio With Balsamic Reduction 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!

Portabella Formaggio With Balsamic Reduction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions