3 tablespoons pastina (tiny pasta)
3 large portabello mushrooms
2 tablespoons olive oil
1/4 cup chopped onion
Pinch of red pepper flakes
4 ounces fresh spinach leaves, coarsely chopped
1 garlic clove, minced
Salt and pepper
3 ounces artichoke hearts, coarsely chopped
1/2 cup shredded mozzarella cheese, divided
Optional for serving:
3 handfuls of mixed lettuce leaves
Small tomatoes, cut in half
Cook the pastina in boiling salted water until al dente. Drain and set aside.
Preheat the oven to 400 degrees F.
Remove the stems from the mushrooms and scrape out the black gills.
Place the mushroom caps, stem side up, on a baking sheet.
Drizzle with olive oil. Bake for 10 minutes.
Heat the olive oil in a medium skillet over medium heat.
Add the onions and red pepper flakes; saute for 1 minute.
Add the spinach and garlic; season with salt and pepper.
Cook until the spinach is completely wilted, turning the mixture often.
Transfer the mixture to a bowl. Add the chopped artichokes, cooked pastina,
and 1/4 cup of mozzarella to the bowl. Stir gently to combine the stuffing
Divide the stuffing mixture into 3 equal portions.
Mound each portion of stuffing onto each mushroom cap.
Top each mushroom with a little of the remaining mozzarella cheese.
Bake for 5 minutes, or until the cheese is melted.
To brown the cheese, place the mushrooms under a broiler for 1-2 minutes.
Combine the lettuce and tomatoes in a small bowl. Drizzle with a little lemon
juice and olive oil; season with salt. Gently toss.
Place a stuffed mushroom on each of 3 serving plates.
Surround each mushroom with a portion of the salad. Serve.