Open-Faced Portobello Florentine
with Marinara and Garlic Ciabatta
Roasted portobellos are stuffed to the brim with cheese and leafy spinach and then nestled into a DIY marinara sauce. Cozy on up to the dinner table and enjoy the rich, deep textures and flavours with classic garlic ciabatta to scoop up all the saucy goodness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
1 mL
Diced Tomatoes
1 unit
Ciabatta Roll
(Contains Gluten)
56 g
Baby Spinach
56 g
Mozzarella Cheese, shredded
(Contains Milk)
9 g
Garlic
100 g
Ricotta Cheese
(Contains Milk)
7 g
Oregano
1 tbsp
Italian Seasoning
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
4
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat your oven to 450°F (to roast mushrooms, toast bread and bake stuffed mushrooms). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Pull stems from mushroom caps. Discard stems. Brush mushroom caps with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. In an 8x8-inch baking dish (or oven-proof pan), arrange caps top-side up. Bake in the middle of the oven, until juicy and fork-tender, 9-10 min.
Meanwhile, peel, then mince or grate garlic. Roughly chop 2 tsp oregano leaves (dbl for 4 ppl). Roughly chop spinach. In a medium bowl, stir together ricotta, spinach, half the garlic and 1 tsp oregano (dbl for 4 ppl). Season with salt and pepper. Set aside. In another medium bowl, stir together diced tomatoes, 1 tsp oregano (dbl for 4 ppl) and 1/2 tbsp Italian seasoning (dbl for 4 ppl). Season with salt and pepper.
When mushrooms are fork-tender, carefully transfer to a plate. Pour tomato mixture into the bottom of the same baking dish. Lay mushrooms, gill-side up, on top of tomato mixture. Carefully, fill caps with ricotta-spinach mixture and sprinkle over mozzarella cheese.
Return stuffed mushroom caps to the top of oven. Bake, until cheese is melted and spinach is wilted, 5-6 min. Meanwhile, in a small bowl, mix together remaining garlic, 1/2 tbsp Italian seasoning (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Cut ciabatta buns in half and arrange on a baking sheet, cut-side up. Brush each half with some garlic oil from the small bowl. Toast in the bottom of the oven, until ciabatta are golden-brown, 4-5 min. (TIP: Keep and eye on your bread so that it doesn't burn!)
Divide garlic ciabatta between plates. Top each bun with a stuffed portobello cap and spoon over marinara sauce.
