The Pioneer Woman Tasty Kitchen
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Spinach, Ricotta, & Portobello Gratins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Perfect for something a little different.

Ingredients

  • 2 whole Large Portobello Mushrooms, Wiped Gently With A Damp Cloth
  • 2 teaspoons Olive Oil
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • 1 Tablespoon Olive Oil
  • 1 whole Medium Onion, Diced
  • 4 cups Chopped Fresh Spinach
  • 2 cloves Garlic, Minced
  • 1 teaspoon Minced Fresh Thyme Leaves
  • ½ cups Ricotta Cheese
  • 1 whole Large Egg
  • 2 ounces, weight Mozzarella, Shredded, Divided
  • ¼ teaspoons Salt
  • 1 pinch Black Pepper

Preparation

Preheat your oven’s broiler. Place the mushrooms (gill side facing up) on a baking sheet. Drizzle them with 2 teaspoons olive oil, and sprinkle on a pinch of salt and pepper. Put them into the oven and broil for 5 minutes. Flip the mushrooms over (so the gill side is facing down) and broil for 5 minutes more. Remove the mushrooms from the broiler and preheat oven to 425 F.

Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and sauté until softened and just starting to brown, about 5 minutes. Stir in the spinach, garlic and thyme and cook until the spinach is wilted, about 1 to 2 minutes. Remove from the heat and allow to cool completely.

In a medium sized bowl, mix together the spinach mixture, ricotta cheese, egg, half of the shredded mozzarella, 1/4 teaspoon salt and a pinch of pepper.

Place each mushroom (gill side facing up) in an individual gratin dish. Divide the spinach/ricotta mixture between the 2 dishes and top with the remaining mozzarella.

Bake at 425 F for 10 minutes. Then turn the oven to broil and broil the mushrooms for a couple minutes to brown the tops.

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Profile photo of Ruth @ aveggiegoodday

Ruth @ aveggiegoodday on 3.6.2012

Very good. A delicious addition to any menu. My mushrooms were huge, so I ended up slicing them into fat strips so they’d fit in my dishes. I think, next time, I’ll remove the gills. They made the cheese mixture turn black at the contact point.

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