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Mascarpone Portobello Mushrooms Recipe

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Mascarpone Portobello Mushrooms Recipe

We love how portobellos are the perfect size and shape to be vessels for almost any stuffing. In this case, we mixed up a delicious tapenade-style mix of olives, anchovies and herbs, and blended it with creamy cream cheese. A sprinkle of parmigiano and a quick turn on the grill and we have incredible appetizers or an amazing side dish.

Prep Time:
Cook Time:
Total Time:
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.

by GourmetFoodStore.co

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