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Stuffed Portobello Mushrooms

marcheva14marcheva14
MasterChef
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Katerina Toptsidi
Translated by
Katerina Toptsidi
Stuffed Portobello Mushrooms
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06/10/2021
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
6
"Probably one of the most delicious mushroom recipes you will ever try!"

Ingredients

  • portobello mushrooms - 6 pcs.
  • olive oil - 1 - 2 tbsp.
  • ricotta - 200 g
  • salt - 1/4 tsp
  • eggs - 1 pc.
  • baby spinach - 1 1/2 cups, chopped
  • basil - 1/2 bunch
  • mozzarella - 3.9 oz (110 g) grated
  • butter - melted to brush the mushrooms
  • Marinara sauce
  • canned tomatoes - 1 can
  • sugar - 1 tsp
  • oregano - 1/2 tsp dried
  • basil - 1 handful, fresh and chopped
  • olive oil - 2 tbsp
  • black pepper
measures

How to make

Baked in a preheated to 390°F (200 degrees) oven, into a baking tray covered with parchment paper.

Start by preparing the marinara sauce. In a small pot pour the olive oil, tomatoes, sugar, oregano, basil, salt and black pepper.

Cook on moderate heat for about 15-20 minutes. Once cooked, puree the marinara sauce in a blender.

Clean the mushrooms with a damp cloth. Remove the stem. Scoop our the flesh with a spoon. Brush the inside of each mushroom with melted butter.

Mix the ricotta, salt, pepper, egg, spinach and basil in a bowl. Combine all the ingredients together. Place a tbsp of marinara sauce in each mushroom and add the filling. Sprinkle with grated Mozzarella on top.

Preheat the oven to 390°F (200 degrees) and bake for about 20 minutes. Serve warm.

The Stuffed Portobello Mushrooms are ready.

Enjoy!

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