Stuffed Portobello Mushrooms ( 4 servings)
PORTOBELLO MUSHROOMS FILLED WITH PHILADELPHIA, SALMON, SPINACH, SCAMORZA AND PARMESAN CHEESE (x4)
- 4 Portobello Mushrooms
- 50 gr of smoked salmon
- 4 spoons of Philadelphia cheese
- Baby spinach
- Parmesan cheese
- Scamorza cheese
Clean the Portobello mushrooms removing the stem and scraping away the black gills with a spoon. Spread a spoonful of Philadelphia cheese at the bottom of the mushrooms. Cut the salmon in smaller pieces and dice the scamorza cheese. Mix the two with some spinach leaves. Fill each mushroom with the mix and at the end grate some Parmesan cheese on top. Cook them in the oven at 180°C for about 20 minutes. Once they are ready, let the Portobello mushroom cool down for a couple of minutes before eating.
- How to clean the Portobello mushrooms: first clean the cap. Scrap it with a damp paper towel and let dry. Remove the stem with your hands, it normally comes off very easily. Finally scrape the gills away with a spoon and remove the remaining bits with a damp paper towel.
- Are you a cheese lover? Try the portobello mushrooms with your favourite cheese! Caciocavallo, ricotta salata or pecorino?