Passover Cooking: Mushrooms Stuffed with Pecorino and Spinach


I have to admit, I’m not a huge fan of portobello mushrooms. Sometimes the flavor is a little overwhelming; I prefer to chop it finely and cook it in a sauce. That being said, the sheer size of the mushroom caps are enough to inspire me, and the mushroom guy at the Farmer’s Market had some nice-looking specimens.

I removed the stems (which you can save for another dish), and used a spoon to remove the gills from the caps. Then I seasoned the underside with salt and pepper. I also chopped some fresh spinach, and cut a couple of slices of a “sweet” young pecorino I purchased earlier in the week.


In a small saute pan I heated some oil, and when it was nice and hot I lay one of the mushroom caps top-side down in the oil. As it browned, I topped it wit the slices of cheese and the chopped spinach, and then topped the thing with the other mushroom cap, top-side up. This formed a kind of mushroom sandwich. I seasoned the top of the mushroom, and when the bottom was nice and brown I used a spatula to flip the whole thing over. As the other side browned, I seasoned the now-exposed side.

When the browning was complete, I popped the whole pan into a 450 degree oven and cooked it for 6-7 minutes, until the cheese was melty and the mushroom completely cooked through. Out of the oven, I removed the mushrooms to a cutting board and let it sit for a mew minutes. Then I sliced it in half, plated it, and topped it with parsley.

It was pretty good, but unfortunately there was too much of the portobello flavor for my taste. In retrospect, I should have made a cream sauce or something, to help smooth the dish out.

Posted by Howard