Portobello Mushrooms Stuffed with Fresh Mozzarella, Spinach and Tomatoes
December 26th, 2008 by Margot[inspired by Kalyn of Kalyn's Kitchen]
INGREDIENTS
10 portobello mushrooms (about 500g)
300g fresh spinach (washed, drained and chopped)
1 onion – 200g (chopped)
3 tbs olive oil
15 cherry tomatoes – about 250g (halved)
2 x 150g fresh mozzarella balls (drained)
black peppercorns
sea salt to taste
100g mature Cheddar (grated)
METHOD
Place mushrooms on non-stick baking tray, top them with sliced mozzarella.
In meantime fry chopped onions on oil until golden brown, add also chopped spinach and fry some more until there is no more liquid. Season with salt. Top each mushroom with portion of spinach mixture. Sprinkle with grated Cheddar and freshly ground pepper. Decorate each mushroom with three halves of tomatoes.
Place tray with mushrooms under the grill at 160°C (320°F) or with both stove and grill on for about 10 minutes or until cheese is melted and bubbling.
Serve 5-10 people as a side dish.
- If the mushrooms have long stems, cut them off and chop them, fry together with spinach onion mixture.
share this:
subscribe to C&V:
December 26th, 2008 at 23:17
I love mushrooms and these look absolutely delicious!
December 27th, 2008 at 09:42
Oooh, I just had supper over here in Japan but I think I have room for this, too! Yum!
December 27th, 2008 at 21:30
I love this idea – especially with the mozzarella balls. Tasty and fun!
January 29th, 2009 at 17:14
I think they look so delicious! Greetings from Brussels, Belgium!