I'm one of likely very few people who have a love/hate relationship with mushrooms. Some days I love 'em and others I hate 'em. I didn't hate this dish but let's just say I was under impressed. It has nothing to do with the stuffing and everything to do with the mushrooms; however that is personal opinion only. The Big Guy thought it was all quite delicious.
In this case gi-normous meaty portotello mushrooms get a quick wash and dry then are relieved of their gills. I use a melon baller because the edges are sharp and make short work of the task. By the way, you can make 2 large stuffed mushrooms, or 4 smaller ones - whatever you prefer. As you can see, we're of the opinion bigger is better.
Place the 'shrooms on a shallow baking sheet and fill them with a mixture of ricotta, chopped spinach, ground beef, garlic, onion, shredded mozzarella and parmesan. Spiced up with plenty of salt and coarse ground black pepper, along with Italian seasoning, basil and red pepper flakes, top the monster mushrooms with grated fresh parmesan and bake for 30 to 35 minutes in a 400 oven.
The stuffing would be fabulous filling some gorgeous sweet bell peppers or even topping a hollowed out partially baked eggplant too. You could serve the stuffed veg's on top of a ladle full of marinara sauce or even a bechamel, but in our case we simply had them along side a crisp everything but the kitchen sink salad. It made for a tasty and calorically responsible dinner - a rare and wonderful thing coming from JBug's Kitchen!
Portobello Mushrooms with Italian Stuffing (Adapted from Dairygoodness.ca)
2 large Portobello mushrooms or 4 medium sized
1/2 cup ricotta cheese
6 ounces frozen chopped spinach, thawed and squeezed dry
6 ounces extra lean ground beef
1 clove garlic, minced
1/2 onion, minced
1 cup grated mozzarella cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
Salt and coarse ground black pepper
2 tablespoons freshly grated parmesan cheese
Rinse and dry Portobello mushrooms. Remove and discard gills by using a sharp spoon or melon baller. Place mushroom caps on a shallow baking sheet and set aside.
For stuffing combine ricotta, well squeezed spinach, ground beef, garlic, onion, mozzarella and dried herbs. Season well with salt and coarse ground black pepper. Pile loosely into mushroom caps. Top with grated parmesan cheese. Bake in preheated 400 F oven for 30 to 35 minutes until mushrooms are tender and the meat is cooked through. Serve with green salad. Download Portobello Mushrooms with Italian Stuffing
A year ago - Moroccan Serpant Pie