Shelly's Recipe

PORTABELLO PARMESAN

Category: Mushrooms

1 Tbsp extra virgin olive oil
4 firm portobello mushrooms (4 inch diameter), stems and gills removed (leave edges of caps intact)
3/4 c fat-free ricotta cheese
1/2 c shredded reduced-fat mozzarella cheese
1 lg clove garlic, minced (1 tsp)
1 med firm-ripe tomato, thinly sliced
1 Tbsp fresh thyme leaves
3 Tbsp grated Parmesan cheese

Place large ovenproof skillet over medium heat. After about a minute, add oil and swirl to coat pan. Lay mushrooms cap-side down in skillet and cook undisturbed about 10 minutes. Turn and cook on other side 10 minutes. Turn over again.

Combine ricotta, mozzarella, and garlic in small bowl. Season with freshly ground black pepper to taste.

Spoon about 3 tablespoons of the ricotta mixture into each mushroom cap (leave in pan), spreading gently into place.

Preheat broiler.

Arrange a few tomato slices on each mushroom and sprinkle evenly with thyme and Parmesan. Broil about 5 minutes or until tops turn golden brown. (Watch carefully to prevent burning.) Serves 4