These stuffed portobello mushrooms make a lovely lunch or even a main dinner served with a fresh salad. Easy to make…the only part of the recipe that takes time is to drip the yogurt for 48 hours. (I line a large sieve with 2 coffee filters which are split in half. Place the strainer over a bowl, add in the yogurt, cover with plastic wrap and refrigerate.)
4 large Portobello mushrooms
Extra Virgin Olive Oil
3/4 cups yogurt cheese (drip for 48 hrs) (drip at least 1 1/4 cups yogurt to get 3/4 cup yogurt cheese)
1 cup diced yellow zucchini
4-5 chopped artichoke hearts (I used canned artichokes in water, rinse and squeeze out extra moisture)
4 1/2 cups baby spinach
1 small shallot, diced
2 minced garlic cloves
28 gram or 1 oz package fresh basil
Gluten Free bread crumbs
1/2 cup Parmesan cheese
grated cheddar cheese
Remove the stems and gills from the mushrooms – (I used a spoon) and wipe clean with a damp cloth.
Heat up a frying pan on medium low heat with a tblsp. EVOO. Saute the shallots and garlic, for 2 minutes. Then add in the spinach, sauteing until it starts to soften. Add in the diced zucchini and saute for about 2-3 minutes.
Season with salt and pepper then transfer to a bowl to cool down.
Once cooled, add in the yogurt cheese, parmesan cheese, and fresh minced basil, and chopped artichoke hearts mixing well.
Preheat the oven to 400 degrees.
Heat up a cast iron pan on low medium heat with a light drizzle of EVOO. Brush the bottoms and sides of the portobello mushrooms with the EVOO and place in the pan. Add generous spoonfuls of the mixture to each mushroom. Then top lightly with Gluten Free bread crumbs, and a sprinkling of cheddar cheese.