Cheese-Stuffed Portobello

This meal definitely should make my list for Top 10 dinners in 2011. It was tasty, quick, and not totally unhealthy. While not wholly apparent by the blog, I actually love cheese. I just don't end up cooking with it much because I find that it's best if I consume it in moderation. This cheesy stuffed portobello is packed with a variety of cheeses, and I added a "secret ingredient" to add another punch of protein to the dish. Even my dad liked this dish, and he's Mister "This needs some meat added to it!"

Cheese-Stuffed Portobello
Serves 7
Source: Adapted from The Food Network Magazine, June 2011 Issue

Cooking spray
7 6-inch portobello mushroom caps SS: I scooped out the gills with a spoon
6 cups spinach, chopped
100 grams extra-firm tofu
1½ cup breadcrumbs (preferably panko)
1½ cup shredded mozzarella cheese
2 shallots
2 small tomatoes, diced
4 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
4 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
3/4 cup ricotta cheese
1. Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
2. Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, tofu, 3 tablespoons each pecorino and olive oil, ½ teaspoon salt, and pepper to taste in a medium bowl.
3. 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.
The icing on the cake with this meal is the swiftness that it took to make it. Dinner in 30 minutes? Done and done!


  1. Must try, looks delish!!! New follower :) come by and enter my giveaway at:

  2. @ Abbie - It really was delicious!!! Thanks for following, heading over to check you out now :)