- Yield 8 servings
- 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 shredded mozzarella cheese
- Freshly ground black pepper
- 1 medium ripe, firm tomato, thinly sliced
- 1 tablespoon thyme leaves, or 1 teaspoon dried thyme
- 3 tablespoons grated Parmesan cheese
- Remove and discard stems from portobellos. Scrape out and discard gills, being careful not to damage mushrooms’ edges.
- Heat in a large skillet over medium heat. Add olive oil and swirl to coat pan.
- Lay mushrooms cap-side down in the oil. Cook undisturbed 10 minutes. Turn over and cook 10 minutes. Flip over again.
- 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.
- Arrange a few tomato slices on each mound of cheese and sprinkle with thyme and Parmesan. Preheat broiler.
- 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).