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Thursday, September 8, 2016

Portobello Parmesan

This is a nice dinner with a little salad and perhaps some french bread.  It doesn't take long to make and is another great recipe for keeping the kitchen cool.  The recipe was originally posted in Prevention Magazine.

4 portobello mushrooms
1 T. olive oil
3/4 c. ricotta or cottage cheese
1/2 c. shredded mozzarella cheese
1 clove garlic, minced
1 tomato, sliced
1 T. fresh thyme
3 T. grated Parmesan cheese

Heat the olive oil in an ovenprood skillet.  With a spoon, clean out all the black gills on the mushrooms.  Put the mushrooms cap size down in the skillet.  Cook for 10 minutes.  Flip and cook on the other side for 10 minutes.  Turn over again.
Mix together the ricotta cheese, mozzarella and garlic.  Spoon about 3 T. of this mixture into each mushroom cap.  Arrange a few tomato slices on top of each mushroom.  Sprinkle with thyme and Parmesan.  Broil about 5 minutes.

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