I've made stuffed portbellos a few different ways and this latest recipe is the best yet. These are decadent, rich and earthy. They're also ready in under a half hour. I found the idea for this recipe on a treat a week. I did make a couple modifications in our kitchen (I always do). Enjoy!
4 portebello mushroom caps
2 tablespoons olive oil
3 cloves garlic, minced
4 ounces fresh spinach leaves
8 ounces low-fat cream cheese
1/8 cup fresh Parmesan, grated
1/4 teaspoon garlic salt
1/2 teaspoon dried basil
1/4 teaspoon chilli powder (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon salt (or to taste)
8 tablespoons bread crumbs (can use non-gluten bread crumbs), seasoned with salt and pepper
1/4 cup mozzarella, shredded
1. Preheat oven to 350F.
2. Using a paring knife, remove stems from all mushroom caps. Set aside.
3. In a medium skillet, heat oil and sauté garlic until fragrant.
4. Add spinach and cook until shrunk down. Remove from heat.
5. In a small bowl, mix ricotta cheese or cream cheese and parmesan. Season to taste with garlic salt, dried basil, chilli powder, black pepper and salt. Mix well.
6. Add spinach to cheese mixture.
7.Mound mixture into mushroom cap. Top with 2 tablespoons of bread crumbs per mushroom, followed by mozzarella cheese.
7. Bake in a cake tin or roasting pan for 15-20 minutes until the mozzarella has turned golden brown.
8. Cool for 5 minutes and serve warm.