Spinach, Ricotta, & Portobello Gratins

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I had a couple of beautiful portobellos in my fridge and I was going to make them into giant stuffed mushrooms…but, there are a million recipes out there for stuffed mushrooms and you probably don’t need another.  (Plus I was in the mood for something a little different!)  I thought the mushrooms would also make the perfect base for individual gratins so I decided to do that instead.

I pre-cooked the mushrooms briefly, and then topped them with a mixture of cheese (ricotta and mozzarella), spinach, and egg.  After that, they got a little more mozzarella sprinkled on top (because in my opinion, melted cheese on top makes a gratin!).  Because of the egg, these gratins puff a bit as they bake, which reminds me a little of a soufflé or quiche.  They made a delicious meal, and they’re absolutely perfect if you’re looking for something a little out of the ordinary.

I served these gratins with a very simple salad of cherry tomatoes, onion, and fresh herbs that I dressed with olive oil, vinegar, and a pinch of salt and pepper; any salad would be perfect though.

Spinach, Ricotta, & Portobello Gratins

Serves 2

1 tablespoon plus 2 teaspoons olive oil, divided

2 large Portobello mushrooms, wiped gently with a damp cloth

1 medium onion, diced

4 cups chopped fresh spinach

2 cloves garlic, minced

1 teaspoon minced fresh thyme leaves

1/2 cup ricotta cheese

1 large egg

2 oz mozzarella, shredded, divided

Salt and pepper

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

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.  Cool completely.

Mix together the spinach mixture, ricotta cheese, egg, half of the shredded mozzarella, 1/4 teaspoon salt, and a pinch of pepper in a medium bowl.  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 10 minutes, then broil a couple minutes to brown the tops.

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Comments

  1. says

    Just stunning, Faith!! The photography is beautiful as always! Those gratins sound scrumptious…pure cheesy goodness! :)

    Have a wonderful and safe weekend! Keep warm!

    *hugs*
    Tammy <3

  2. says

    I’m very excited about this recipe—it looks amazing, and I love everything in it. It has a lot of things I already use in the kitchen often, but in a different form. I’m printing it and taking it with me to the grocery store in the morning so I get everything I need :-)
    Thanks for sharing—I can’t wait to try it!

  3. says

    Generally the gratins are very versatile and fulfilling meals and that’s why I like them. Plus they are loaded with cheese something that makes me really happy! These ones are perfect because they contain another favorite ingredient of mine, mushrooms!

  4. says

    However you prepare them, I could never get bored of mushrooms! I like your approach here, though- It sounds like the perfect opportunity to test out a new formula for cashew/tofu ricotta. :)

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