Everytime single time I cook with portabello mushrooms, without realizing it, I find myself singing “Portabello Road” from “Bedknobs and Broomsticks” under my breath. Same thing when I’m looking for them at the grocery store. And then I realize that I’m singing it and I always have to think for a minute to realize why. Just a little insight for you today on the inner workings of my mind; I’m soooooooooo complex.
This is a great and simple recipe that I have made many times (though not for a while) that originated in that complex brain of mine, during one of my many “how can I get my family to eat more vegetarian meals” internal brainstorming sessions. The answer was: cheese. This is the basic recipe, but feel free to add and subtract according to taste; some marinara sauce on the bottom or for topping is good; substitute zucchini for the mushrooms, just cut them lengthwise and scrape out the seeds (and stir a little lemon juice or zest in with the cheese); stir parmesan in with the ricotta and skip the mozza; sub whatever green you like for the chard; use any fresh herb you have on hand; there are a million ways to do this.
4 large Portabello mushrooms, stems removed and gills scraped
salt and pepper
2 cups light ricotta cheese
1 1/2 – 2 cups chopped fresh swiss chard (my chard was tender and straight out of the garden, otherwise you may prefer spinach)
a handful of fresh thyme, leaves only
4 cloves garlic, finely chopped
more salt and pepper
4 thin slices off a fresh mozza ball or about 10-12 Tbsp of grated mozza
1. Preheat oven to 450. Brush the mushrooms with olive oil and season with salt and pepper. Place on a lined cookie sheet and pop in the oven to start roasting for about 15 minutes while you throw everything else together.
3. Remove mushrooms from oven, drain any accumulated liquid, and stuff the mushrooms with the ricotta mixture; you might have to really heap it, but it should stay together. Top with a slice of mozza and bake for 15-20 minutes, or until heated through and the mozza is golden. Serve immediately.
P.S. I just found myself singing “Portabello Road” again; at least this time I immediately put two and two together.