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Cheese-Stuffed Portobellos

Food Network Kitchen
  • 25 minutes
  • Serves 4

INGREDIENTS

Nonstick 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 tbsp

grated pecorino romano cheese, plus shaved pecorino for topping

3 tbsp

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