- 4
- 25 mins
- 50 mins
Ingredients
- Cooking spray
- 4 6" portobellos
- 4 c spinach, chopped
- 1 c breadcrumbs, preferably panko
- 1 c 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 EVOO plus more for drizzling
- Kosher salt and freshly ground pepper
- 1/2 c ricotta cheese
- 4 stalks celery, peeled and thinly sliced
Preparation
Step 1
Preheat the broiler. Mist a foiled lined broiler pan with cooking spray. Put the mushrooms gill side down on the pan; broil 5 mins.
Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tbsp each pecorino and olive oil, 1/2 tsp salt and pepper to taste in a medium bowl.
Remove the mushrooms from the broiler and turn them grill side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tbsp pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 mins.
Meanwhile, toss the celery, sliced shallot and the remaining 1 tbsp olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.