Mascarpone Portobello Mushrooms Recipe

Mascarpone Portobello Mushrooms Recipe Instructions

• 16 medium portobello mushrooms, cleaned and stems removed
• 3 tbsps. olive oil
• 1 tbsp. lemon juice

• 3.5 oz. pitted green olives
• 3 anchovies
• 1 tbsp. capers
• 1 tsp. fresh rosemary, chopped
• 1 tsp. fresh thyme, chopped
• 3 tsp. lemon juice
• 4 tbsps. extra virgin olive oil
• salt and pepper, to taste
• 5 cups fresh spinach leaves, chopped
• 5-½ oz. mascarpone cheese
• ¾ cups panko
• 2 tbsps. grated Parmigiano

1. Season the mushrooms with olive oil and lemon juice and sautee in a skillet over high heat until tender.
2. Arrange on a baking sheet - cups up.
3. Mix the olives, capers, anchovies, herbs, lemon juice and pepper in a food processor until well combined. Fill the mushroom cups with about 1 tbsp.
4. Mix the spinach cream cheese, 1/2 cup panko and season with salt and pepper. Top each mushroom cup with a generous heaping. Sprinkle the leftover panko, a bit of parmigiano and bake for 10-15 minutes. Serve immediately.