Stuffed Portobello Mushrooms Recipe

Stuffed Portobello Mushrooms Recipe Instructions

Ingredients

• For Portobellos
• 16 medium portobello mushrooms, cleaned and stems removed
• 3 tbsps. olive oil
• 1 tbsp. lemon juice
• For Stuffing
• 3.5 oz. pitted green olives
• 3 anchovies
• 1 tbsp. capers
• 1 tsp. fresh rosemary, chopped
• 1 tsp. fresh thyme, chopped
• 3 tsp. lemon juice
• 4 tbsps. extra virgin olive oil
• salt and pepper, to taste
• 5 cups  fresh spinach leaves
• 5-½ oz. mascarpone cheese
• ¾ cups panko
• 2 tbsps. grated Parmigiano

Directions

1. Heat a large skilled over high heat. Spray the portobellos with olive oil and lemon juice and sauté the mushrooms for a few minutes until tender. Remove from heat and arrange them, cups up, on a baking sheet. Prepare the tapenade by combining the olives, anchovies, capers, herbs, lemon juice and pepper in a food processor until well blended.  Spread the mix over the mushrooms.
2. Chop the spinach and season with salt and pepper, then mix with the cream cheese and ½ cup of panko. Spoon a generous teaspoon of this mix into the cap of each mushroom. Sprinkle with the remaining panko, some grated cheese and bake for about 10 to 15 minutes.