Mascarpone Portobello Mushrooms Recipe Instructions

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

For Portobellos

• 16 medium portobello mushrooms, cleaned and stems removed

• 3 tbsps. olive oil

• 1 tbsp. lemon juice

For Stuffing

• 3.5 oz. pitted green olives

• 3 anchovies

• 1 tbsp. capers

• 1 tsp. fresh rosemary, chopped

• 1 tsp. fresh thyme, chopped

• 3 tsp. lemon juice

• 4 tbsps. extra virgin olive oil

• salt and pepper, to taste

• 5 cups  fresh spinach leaves, chopped

• 5-½ oz. mascarpone cheese

• ¾ cups panko

• 2 tbsps. grated Parmigiano

Directions

1. Season the mushrooms with olive oil and lemon juice and sautee in a skillet over high heat until tender.

2. Arrange on a baking sheet – cups up.

3. Mix the olives, capers, anchovies, herbs, lemon juice and pepper in a food processor until well combined. Fill the mushroom cups with about 1 tbsp.

4. Mix the spinach cream cheese, 1/2 cup panko and season with salt and pepper. Top each mushroom cup with a generous heaping. Sprinkle the leftover panko, a bit of parmigiano and bake for 10-15 minutes. Serve immediately.