|Here is the promised Recipe!! Enjoy. I think I may make these tonight... |
by Mollie Katzen
from The Vegetable Dishes I Can't Live Without
Makes 4 single or 8 shared servings
There are so many ways to use a portobello. This one can be a light main course if served whole, or a substantial appetizer or side dish if cut in half. Assemble the ricotta mixture while the mushrooms are cooking. After you cut open the tomato, hold it over the sink and squeeze out the juice and seeds before slicing it. Use a skillet with an ovenproof handle so this can go directly from the stove to the broiler. Make this dish just before serving — it tastes best fresh from the broiler.
4 firm portobello mushrooms (4-inch diameter)
1 tablespoon extra-virgin olive oil
3/4 cup ricotta cheese
1 teaspoon minced or crushed garlic
1/2 cup grated mozzarella cheese
Freshly ground black pepper, to taste
1 medium-sized ripe-but-firm tomato, thinly sliced
About 1 tablespoon thyme leaves (or about 1 teaspoon dried thyme)
3 tablespoons grated Parmesan cheese
1. Remove and discard the portobello stems, and scrape out and discard the gills, being careful not to damage the mushrooms' edges. (Okay to leave a few gills around the edges to protect them.)
2. Place a large skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan.
3. Lay the mushrooms cap-side down in the hot oil, and let them cook undisturbed for about 10 minutes. Turn them over and cook on the other side for 10 minutes, then flip them over one more time.
4. Meanwhile, combine the ricotta, garlic, and mozzarella in a small bowl, grinding in some black pepper, to taste. Add about 3 tablespoons of this filling to each mushroom cavity (okay to do this while they are still in the pan, if you can), spreading it gently into place.
5. Arrange a few tomato slices on each mound of cheese and sprinkle the tomatoes first with a little thyme, then with a nice coating of Parmesan. Heat the broiler.
6. Place the pan under the broiler for about 5 minutes or until the tops of the filled mushrooms turn a lovely shade of golden brown. (Watch carefully so they won't have a chance to burn, which can happen quickly!) Remove from the broiler and serve immediately