Open-Faced Portobello Florentine
with Marinara and Garlic Ciabatta- Gluten
- Milk
- Sulphites
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.
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
Cooking Steps
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.
