Cheese Stuffed Portobellos

Ingredients

• Nonstick cooking spray
• 4 6-inch portobello mushroom caps
• 4 cups spinach, chopped
• 1 cup breadcrumbs (preferably panko)
• 1 cup shredded mozzarella cheese
• 2 shallots (1 finely chopped, 1 thinly sliced)
• 1 large tomato, diced
• 3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1/2 cup ricotta cheese
• 4 stalks celery, peeled and thinly sliced

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