I love this recipe because it has CHEESE. Three kinds of cheese to be exact, and if I didn’t think it would take away from the actual composition, I would add more.
Before coming up with my own recipe I consulted a couple others. One from Clean Green Simple and another from Yum Sugar.
Ingredients
4 portabella mushrooms (or as many as the stuffing will fill)
3 cups spinach
1/4 cup of good olive oil
1/4 cup fresh basil
1/4 Parmesan cheese grated
4 cloves of garlic
1/2 small onion or 1 shallot
1/2 cup ricotta cheese
2 seeded and diced roma tomatoes
big hand full* of pine nuts or walnuts (I used both)
big hand full* of shredded mozzarella
Balsamic vinegar
* I could measure all of my ingredients, but it takes some of the fun out of cooking for me. And cooking should be fun RIGHT? Don’t be uptight- throw a “handful” in!
Directions
Preheat the oven to 375 degrees
Food process the garlic and onion until chopped up pretty fine.
Drizzle in some olive oil and add half of the spinach and half of the basil. Food process until smooth.
Add the rest of the spinach, basil, olive oil, nuts, and parmesan cheese. Food process until smooth.
Mix the basil/spinach/cheese puree with the ricotta and mozzarella.
Remove the stems from the mushrooms and baste with the balsamic vinegar.
Lightly oil a pan, place the unstuffed mushrooms open side down, and make for 10-15 min until the mushroom is tender.
Spoon in basil/spinach/cheese mix and top with a few diced tomato pieces.
Return the mushrooms to the oven and bake until the stuffing is hot and melted. Aprox. 10 min.
Feel free to pop the stuffed ‘shrooms under the broiler to get nice and brown. (I like my cheese slightly crispy).
Be sure to enjoy while HOT. I can’t attest to their quality cool, or reheated. In my house they just don’t last that long.
Enjoy!
