Portobello mushrooms layered with prosciutto, provolone cheese, spinach, pepper (red bell and/or poblano) and maybe eggplant too — oh, how I love this recipe.
This is one of my favorite Friday night recipes. It’s one of those “raid the refrigerator” recipes. My inspiration was the sight of Portobello mushrooms on sale. I knew I had prosciutto and provolone at home in the refrigerator’s deli drawer, and spinach and red bell pepper in the vegetable drawer. What about some type of layered dish, like a kicked-up mushroom parmigiana without the sauce? I started thinking about the flavors — this could be really good.
And it was. Since then, I use whatever I find on sale or in the refrigerator. Last time I made it with slices of roasted eggplant layered in between the other ingredients. I’ve also used roasted poblano and red bell peppers. You could add a bit of tomato sauce if you wanted more of a mushroom parmigiana dish, but I haven’t had the urge to do that yet. There are no rules, have at it!
Portobello Mushrooms Stuffed with Prosciutto, Provolone and Spinach
You’ll need a rimmed baking sheet.
- 4 Portobello mushrooms
- Cooking spray
- Balsamic vinegar
- Salt and freshly ground black pepper
- 1/2 onion, chopped
- 1/4 large red bell pepper, chopped
- 3 cloves garlic, chopped
- Spinach, chopped – use as much as you’d like, keeping in mind that it will drastically shrink during cooking
- Provolone cheese, 6-8 slices, cut into mushroom-sized pieces
- Prosciutto, 6-8 slices, cut into mushroom-sized pieces
- Options for layers: roasted eggplant slices, roasted red bell or poblano pepper slices, different types of cheeses or hams, slices of sausage
- 1/4 cup breadcrumbs
- 1/4 cup shredded Parmesan (or mozzarella)
- 1 tablespoon each fresh basil, oregano, parsley and thyme (or 1 teaspoon each of dried herbs)
Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. If mushrooms look like plates, carve the insides down a bit to make them more like saucers. Save and dice the inside bits and stems for the filling.
Coat a rimmed baking sheet with cooking spray. Place mushroom caps, gill-no-more side up, on the pan. Brush with balsamic vinegar. Sprinkle with salt and pepper. Roast until tender, 15 to 20 minutes.
Meanwhile prepare the filling. Saute onion, red bell pepper, and mushroom stems and bits until softened. Add garlic and sauté until just golden. Add spinach and let it wilt.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Place a layer of cheese and prosciutto into each. Or use whatever layers you’d like. Mound filling on top of the cheese/ham. Pat the filling down to make it level. Add another layer of cheese and ham (or other ingredients).
Sprinkle with topping. Bake until hot, about 10 minutes. If the parmesan isn’t melted, broil for a minute or two.
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