We’re Back and Guest Blogging Post: L.S.’ Spinach and Cheese Stuffed Portobellos
Sorry for the absence! I would like to say I was on vacation, but we have been moving and living internet and home cooking- free. The last two weeks were some of the busiest I have ever experienced. I would not recommend moving the day after report cards are due, especially the trimester you volunteer to teach an extra class and sit on a hiring committee. Oh, and throw in a sick baby, which meant no daycare. Well, we survived. Report cards are done, the new house is unpacked– at least enough to live quite comfortably, and the baby is starting to feel better.
Of course she is better, because she absolutely loves the new house. Besides the boxes, the entire main floor is baby safe, which is such a different situation then our old house. On the main floor, Serafina just runs in circles, singing “AAaaaaaAAAaaaa.” In the kitchen, where she can finally join me without a hazardous situation, she sits with a plastic spoon dipping it into a tupperware container and puts the imaginary food to her mouth. She looks up at me and goes “Mmmmmmm.” Then, quietly creeping into the eaves of her bedroom, she plays in her playspace in a hushed quiet murmuring, suggesting a private world. Her room is three times the space of her old room, and our present bedroom, but she prefers the small closet.
So, life begins in our new house, as does cooking. I cooked my first homemade meal last night (Gnocchi with Roasted Tomatoes and Onions), but I couldn’t find the camera to make the blog post. However, with this new kitchen, a Whole Foods 5 minutes away, and a sun porch to enjoy meals on, I have a feeling there will be lots of cooking this summer. Hopefully, we will be getting some new recipes up soon. Until then, another guest post from my dear friend L.S.
My husband liked this recipe best of my recent foray into more vegetarian eating. I have made mini stuffed mushrooms in the past as party appetizers and this recipe was reminiscent of that, but with a lot of spinach, which makes it healthier. It was also really quick–total time was about 10-15 minutes! I ate it with the celery salad on the side and Doug had some baby potatoes on the side. I would definitely make it again.
Spinach and Cheese Stuffed Portobellos
(adapted from Food Network Magazine June 2011)
- 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 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
- 3 tablespoons 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
Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
Remove the mushrooms from the broiler and turn them gill-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 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon 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.