An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Type » Breakfast » Eggs » Spinach, Ricotta, & Portobello Gratins

Spinach, Ricotta, & Portobello Gratins

January 13, 2012 by Faith 22 Comments

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.

Filed Under: Eggs, Gluten Free, Low Carb and Keto Tagged: Gratin, Individual Gratins, Mozzarella, Mushrooms, Portabella, Portobello, Recipes, Ricotta, Spinach, Vegetarian Meals

Comments

  1. Becca @ Amuse Your Bouche says

    February 9, 2012 at 2:00 pm

    These sound irresistible!

    Reply
  2. Magic of Spice says

    January 19, 2012 at 2:08 am

    These are quite lovely…like you determination here, beautiful recipe!

    Reply
  3. Em (Wine and Butter) says

    January 16, 2012 at 9:21 am

    RICOTTA!! Such an underappreciated cheese. And with spinach and mushrooms = perfect!

    Reply
  4. nancy at good food matters says

    January 16, 2012 at 7:31 am

    Your gratins, and their styling, are so appealing.

    Reply
  5. Norma Chang says

    January 15, 2012 at 7:58 pm

    Love your gratin idea, so clever. Great combination. Thanks for sharing.

    Reply
  6. Carrie says

    January 15, 2012 at 2:22 pm

    Oh my. What a lovely meal! I’m always on board for a new gratin recipe, and this looks fantastic and so pretty.

    Reply
  7. Hannah says

    January 15, 2012 at 8:34 am

    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. :)

    Reply
  8. Katerina says

    January 15, 2012 at 2:51 am

    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!

    Reply
  9. Laura @ Gluten Free Pantry says

    January 14, 2012 at 8:41 pm

    This looks great. I think I’ll whip this recipe up tomorrow!

    Reply
  10. grace says

    January 14, 2012 at 2:29 pm

    your little boat ramekins are perfect for these tasty little meals!

    Reply
  11. [email protected] says

    January 14, 2012 at 4:04 am

    The gratins do look very nice, yum , mushrooms and cheese

    Reply
  12. Veronica Miller says

    January 14, 2012 at 2:29 am

    Yay, another take on stuffed mushrooms! Love your creativity and what a nice, healthy meal to have with a salad!

    Reply
  13. Amy (Savory Moments) says

    January 13, 2012 at 8:42 pm

    What a creative idea – they look so tasty and bubbly!

    Reply
  14. Heba @ My Life in a Pyramid says

    January 13, 2012 at 8:37 pm

    mmm looks incredible. I’ve been in the mood for gratins for a while now (as evidenced by my last post ;)) I’m definitely trying this version with the mushrooms and spinach!

    Reply
  15. Lisa says

    January 13, 2012 at 8:11 pm

    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!

    Reply
  16. Alyssa @ Everyday Maven says

    January 13, 2012 at 5:53 pm

    Those are lovely!

    Reply
  17. Tammy says

    January 13, 2012 at 12:00 pm

    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

    Reply
  18. Heidi @ Food Doodles says

    January 13, 2012 at 11:22 am

    Awesome! I love anything in cheese gratin form but these look like a great combo of ingredients. The portobellos sound especially delicious :D

    Reply
  19. Krista says

    January 13, 2012 at 9:33 am

    Look at all the melty goodness!! :)

    Reply
  20. Joanne says

    January 13, 2012 at 7:26 am

    I don’t think anything could make me happier than knowing that I had one of those gratin-filled ramekins waiting for me for dinner!

    Reply
  21. Rosa says

    January 13, 2012 at 6:41 am

    Those gratins are mouthwatering! What a great combination and idea.

    Cheers,

    Rosa

    Reply
  22. Becca @ Amuse Your Bouche says

    January 13, 2012 at 5:50 am

    Oh wow, these look incredible! I may just have a mushroom in the fridge…

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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