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Mama Mia Trattoria's Cheese-Stuffed Portabella Mushrooms

Mama Mia Trattoria's Cheese-Stuffed Portabella Mushrooms

From: Chef Lisa Schroeder, Mama Mia Trattoria, Portland, OR. Yield: 6 servings.

6 portabella mushrooms, stems and gills removed
2 Tbsp. extra virgin olive oil
to taste, salt and freshly ground black pepper
1 lb. fresh spinach, stemmed and washed
1 shallot, finely chopped
1 garlic clove, finely chopped
1 1 /2 Tbsp. bread crumbs
2 cups fresh Mozzarella cheese, grate
1 /2 cup Parmesan cheese, grated
1 /3 cup Romano cheese, grated

2 Tbsp. extra virgin olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
4 red peppers, roasted, peeled, seeded and sliced
11 /2 cups vegetable or chicken stock
1 /2 tsp. sugar
1 /4 cup heavy cream
to taste, salt and freshly ground black pepper

Preheat oven to 350°F. Brush cleaned portabella mushrooms with olive oil, sprinkle with salt and pepper, and bake at 350°F for 6 minutes. Heat a large sauté pan over high heat. Add one Tbsp. olive oil, then spinach, shallots and garlic, stirring well until the spinach is wilted. Season with salt and pepper. Drain spinach very well in a fine mesh strainer, pressing on the spinach to en-sure all the liquid is drained. Chop spinach fine.

In a medium mixing bowl, place chopped spinach, bread crumbs, Mozzarella, Parmesan, and Romano cheeses and mix well with a wooden spoon. Taste mixture, adjusting seasoning with salt & pepper, if necessary. Spoon filling into the roasted portabella mushrooms and bake at 350°F for another 15 minutes, or until the inside is bubbly.

Note: The mushrooms can be stuffed and stored in the refrigerator unbaked for 2 days. If not baking on the same day as they are stuffed, allow an extra 10 minutes of cooking time in the oven.

For roasted red pepper sauce: Heat a medium sauté pan over medium high heat. Add the olive oil, then garlic and shallots. Lower heat and sauté until they are translucent. Add sliced, roasted peppers and continue to sauté until onions are very soft. Add the stock and sugar, and cook over medium heat until nearly all the liquid has evaporated and the pan is almost dry. In a food processor, purée the pepper mixture while slowly drizzling in the cream. Season with salt and pepper to taste, Set aside until ready to serve.To serve, reheat in a saucepot over low heat until simmering.