Three cheese and spinach stuffed portabella mushrooms

By á-400

This is a great appetizer or a side dish. Also good to be used with small mushrooms.

Ingredients

• 6 large (6-inch diameter) portbella mushrooms, stems and grills removed
• 2 tbs extra virgin olive oil
• kosher salt and fresh ground black pepper
• 1 large shallot, finely chopped (about 2 tbs)
• 1 clove garlic, finely chopped (about 1 tsp)
• 1 lb fresh spinach, stemmed and cleaned
• 1 1/2 tbs dried breadcrumbs
• 2 cups shredded mozzarella
• 1/2 cup grated pecorino cheese
• 1/2 cup grated Parmigiano-Reggiano
• 6 tbs Roasted red Pepper Coulis

Details

Servings 6
Preparation time 10mins
Cooking time 22mins

Preparation

Step 1

Heat the oven to 250. Place the cleaned mushrooms on a baking sheet, grill side up. Brush with 1 tbs of the olive oil, sprinkle with 1/8 tsp salt and 1/8 tsp pepper and bake for 6 minutes. Remove from the oven and set aside to cool on the baking sheet for at least 15 to 20 minutes.

Heat a 12 - 14-inch saute pan over medium high heat. Add the remaining tbs of olive oil. Add the shalllots and the garlic and saute, stirring for a minute or so. Add a few handfuls of spinach, carefully turning with tongs or a spatula, and cook until wilted, add more spinach as room becomes available. Season with 1/8 tsp salt and 1/8 tsp pepper.

Drain the spinach in a fine mesh strainer set in the sink, pressing on the spinach with your hands or a rubber spatula to ensure that all the liquid drains off. Set aside until cool enough to handle and then finely chop.

In a medium bowl, combine the chopped spinach, breadcrumbs, mozzarella Parmigiano, and pecorino romano. Taste and adjust the season as necessary by adding more salt and pepper.

Divide the filling evenly among the baked and cooled mushrooms (about 1/4 cup filing per mushroom). Bake for about 10 minutes, or until the filing is hot and bubbly.

To serve, place 1 mushroom on each plate and drizzle, 1 tbs Roasted red pepper coulis around each mushroom.