Portobello Parmesan

  • Yield: 8 servings


4 firm Portobello mushrooms (4-inch diameter)
1tablespoon extra-virgin olive oil
3/4cup ricotta cheese
1teaspoon minced or crushed garlic
1/2cup shredded mozzarella cheese
Freshly ground black pepper
1medium ripe, firm tomato, thinly sliced
1tablespoon thyme leaves, or 1 teaspoon dried thyme
3tablespoons grated Parmesan cheese


  1. Remove and discard stems from portobellos. Scrape out and discard gills, being careful not to damage mushrooms’ edges.
  2. Heat in a large skillet over medium heat. Add olive oil and swirl to coat pan.
  3. Lay mushrooms cap-side down in the oil. Cook undisturbed 10 minutes. Turn over and cook 10 minutes. Flip over again.
  4. While mushrooms cook, combine ricotta, garlic and mozzarella in a small bowl. Add black pepper. After mushrooms have cooked 20 minutes, fill each mushroom cap with about 3 tablespoons ricotta mixture, spreading gently.
  5. Arrange a few tomato slices on each mound of cheese and sprinkle with thyme and Parmesan. Preheat broiler.
  6. Broil 5 minutes or until tops have turned golden brown. (Watch carefully so they don’t burn). Serve immediately. Serves 4 as a main coarse or 8 as a side.

Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007).