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Vegetarian Stuffed Portobello Mushrooms · GialloZafferano.com

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  Speaker 1: Vegetarian stuffed portobello mushrooms are a savory, creamy dish with
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  Speaker 1: a crisp, golden surface. The large portobello caps hold a
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  Speaker 1: rich ricotta and parmigiano filling mixed with sauteed stems and parsley,
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  Speaker 1: then bake under a crunchy breadcrumb crust. You can serve
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  Speaker 1: these mushrooms as a main course, a starter, or a
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  Speaker 1: substantial side. For six stuffed mushrooms, for about three servings,
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  Speaker 1: you need prep time, 20 minutes, cook time, 45 minutes, ingredients,
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  Speaker 1: Portobello mushrooms, 2 pounds, about 900 grams, 6 large cups.
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  Speaker 1: Cow's milk ricotta cheese, 2 cups, about 500 grams. Breadcrumbs, 0.7 cup,
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  Speaker 1: about 80 grams, plus some more for sprinkling on top.
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  Speaker 1: Parmigiano-Reggiano cheese, grated, 2.8 ounces, about 80 grams. Fresh parsley,
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  Speaker 1: as needed. Extra virgin olive oil, 2 tablespoons, about 30 grams,
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  Speaker 1: plus a little more for drizzling. Fine salt, as needed.
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  Speaker 1: Black pepper, as needed. First, clean the mushrooms. Gently wipe
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  Speaker 1: the cups with a slightly damp cloth. Carefully remove the
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  Speaker 1: stems so that the cups do not break. Set the
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  Speaker 1: cups aside and roughly chop the stems. Place a drizzle
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  Speaker 1: of extra virgin olive oil in a pan. Add the
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  Speaker 1: chopped stems, season with a little salt, and cook over
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  Speaker 1: medium heat for about 5 to 7 minutes, stirring from
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  Speaker 1: time to time. Add chopped fresh parsley. Continue cooking until
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  Speaker 1: the liquid in the pan has completely evaporated. Turn off
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  Speaker 1: the heat and let the mushroom stems cool slightly. Place
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  Speaker 1: the ricotta in a large bowl. Add the cooked mushroom
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  Speaker 1: stems with parsley. Add the grated parmigiano-reggiano and the 0.7
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  Speaker 1: cup or 80 grams of breadcrumbs. Season with salt and
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  Speaker 1: black pepper. Mix very well until you obtain a creamy
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  Speaker 1: and homogeneous mixture. Line a baking sheet with parchment paper.
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  Speaker 1: Place the portobello cups on the sheet, with the gill
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  Speaker 1: side facing up. With a spoon, cover each cup generously
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  Speaker 1: with the ricotta and mushroom mixture. Press the filling lightly
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  Speaker 1: with the back of the spoon so it adheres well
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  Speaker 1: to the cups. Sprinkle the surface of each mushroom with
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  Speaker 1: some extra breadcrumbs. Drizzle a little extra virgin olive oil
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  Speaker 1: over the top. Preheat a conventional oven to 356 degrees Fahrenheit.
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  Speaker 1: Place the baking sheet in the oven and bake for
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  Speaker 1: about 35 minutes. After 35 minutes, switch the oven to
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  Speaker 1: the grill setting at 428 degrees Fahrenheit. Grill the mushrooms
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  Speaker 1: for another 7 to 8 minutes, until the surface becomes
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  Speaker 1: crispy and golden. Remove the stuffed portobello mushrooms from the
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  Speaker 1: oven and let them cool for a few minutes so
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  Speaker 1: the filling sets slightly. Serve the vegetarian stuffed portobello mushrooms warm,
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  Speaker 1: with their creamy interior and crunchy, brown topping. For the
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  Speaker 1: best texture and flavor, you consume them immediately.