Portobellos Rellenos de Ricotta Batida, Espinaca y Queso Gruyère

This recipe for Stuffed Portobellos with Whipped Ricotta, Spinach, and Gruyère Cheese combines portobello mushrooms stuffed with ricotta, spinach, and Gruyère cheese. It's a delicious option to prepare at home and share at a special meal without overcomplicating things.

Ingredients

For the portobellos

• 6 large portobello mushrooms
• 2 tablespoons extra virgin olive oil
• 1 cucharadita de sal de grano
• ½ cucharadita de pimienta negra recién molida

For the filling

• 300 g of ricotta cheese
• 1 cup of grated Gruyère cheese
• ½ cup freshly grated Parmesan cheese
• 3 cups of baby spinach
• 2 tablespoons unsalted butter
• 3 cloves of garlic, finely chopped
• 2 cucharadas de cebollín finamente picado
• Zest of 1 yellow lemon
• ¼ cucharadita de nuez moscada
• Salt and pepper to taste

For gratin

• ½ cup of grated mozzarella cheese
• 2 tablespoons of Parmesan cheese
• 2 cucharadas de panko
• 1 tablespoon melted butter

For decorating

• Microgreens
• Cebollín picado
• Extra virgin olive oil

Step-by-step preparation

Step 1: Prepare the portobellos

1. Clean the portobellos with a damp napkin.
2. Carefully remove the stem and, with a spoon, lightly remove the dark gills to make space for the filling.
3. Brush them with olive oil.
4. Season with salt and pepper.
5. Place them face down on a baking sheet.
6. Bake at 200 °C for 10 minutes.
7. Remove any liquid they have released and set aside.

Step 2: Prepare the filling

1. In a pan, melt the butter.
2. Agrega el ajo.
3. Cocina únicamente 30 segundos.
4. Add the spinach.
5. Cook until its volume reduces.
6. Remove from heat and let cool for a few minutes.
7. In a bowl mix:
8. the ricotta,
9. the Gruyère cheese,
10. the Parmesan,
11. the chives,
12. the lemon zest,
13. the nutmeg,
14. the spinach.
15. Mix until a creamy filling is obtained.
16. Rectifica la sazón.

Step 3: Stuff

1. Place plenty of filling inside each portobello.
2. Don't be afraid to form a small dome.
3. Mix the panko with the melted butter and Parmesan.
4. Sprinkle over each mushroom.
5. Finish with the mozzarella.

Step 4: Gratinate

1. Bake again for 15 minutes.
2. Then turn on the broiler for 2 minutes until a perfectly golden surface is achieved.

Paso 5: Presentación

1. Serve two portobellos per person.
2. Decorate with microgreens.
3. Sprinkle chives.
4. Finish with a few drops of extra virgin olive oil

¿Te animas a prepararla?

This recipe for Stuffed Portobellos with Whipped Ricotta, Spinach, and Gruyère Cheese is perfect to enjoy at home and share with those you love most. If you prepare it, tell me in the comments what touch you would give it or what you would serve it with.