While the picture of these looks a little weird, to say the least, I promise they're more appetizing than their appearance suggests. I bought some portobella mushrooms at the farmers market, but hadn't really decided what to do with them. One night I decided to combine a bunch of leftover ingredients, and this is what I came up with. While these were good, I think I'd do things differently next time. For instance, I probably wouldn't puree the mixture in my food processor, and instead I'd just chop the other ingredients, and stir them with the ricotta, leaving the filling a little more chunky. Even so, these turned out well and made for a quick, random dinner. I'll post below how I made them, but these are one of those recipes that would be easy to experiment with according to tastes & what's on hand.
Stuffed Portobella Mushrooms
-3 Portobella Mushrooms (**I had some leftover filling, so I recommend using at least 4-5)
-1/2 cup ricotta cheese
-5-6 cups fresh spinach
-1/2 can black olives
-1/8 cup red onion, chopped
-shredded mozzarella cheese
1. Preheat oven to 400 degrees.
2. Spray a cookie sheet and place mushrooms on it, cap side down. Bake for 5-10 minutes to soften.
3. Combine ricotta, spinach, olives, zucchini, and red onion in a food processor. Puree until desired consistency.
4. Remove mushrooms from the oven and spoon filling into mushrooms.
5. Return to oven for 15 minutes. Sprinkle mozzarella cheese on top, bake for an additional 5 minutes. Remove from oven and serve with desired sides.