Cheese and Spinach Stuffed Portoblellos

Makes:  2

I found this recipe in a magazine at my sister in laws house while traveling late this spring.  I managed to prepare it at her house and used their new super deluxe grill to cook these.  If you have a gas grill, give it a try.  I have also prepared these in a toaster oven with great results as well.  The option is yours.


Ingredients: 

2  large, 6 inch portobello caps
2 cups spinach, chopped
1/2 c. panko bread crumbs
1/2 c. mozzarella, shredded
1 shallot, finely chopped
1 medium tomato
3 T. of grated Parmesan cheese, divided
1 T extra virgin olive oil
1/4 c. ricotta cheese
salt and freshly ground black pepper


Instruction:

Preheat a hot grill, or turn on the broiler on an oven.  Lightly brush olive oil over portobellos.  If grilling, only cook the gill side, for 5 minutes, on medium.  If using an oven lay the protobellos gill side down on a cooking sheet and broil for 5 minutes.  In a bowl, combine spinach, breadcrumbs, mozzarella, shallots, tomato, 1-1/2 tablespoons of Parmesan, salt, pepper, and olive oil, then toss.  On a cooking sheet, place portobellos gill side up.  Heap spinach topping onto portobellos, 2 tablespoons of ricotta cheese to each mushroom and garnish with remaining Parmesan cheese.  Heat portobellos till heated through and ricotta has turns a golden brown, approx 5 minutes.