↞ recipe box start page
Category: Mushrooms
Prep Time: Cook Time: Total Time:
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
view more member recipes
PORTABELLO PARMESAN
view my recipes
print
save
Category: Mushrooms
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Portabello Provencal
by sgre52160
4 large portabello mushrooms 1 tbsp Italian parsley 1 clove garlic, finely minced 1 1/2 tbsp butter Juice of a lemon wedge Salt and pepper, to taste Wash mushrooms well to remove any dirt and
by sgre52160
4 large portabello mushrooms 1 tbsp Italian parsley 1 clove garlic, finely minced 1 1/2 tbsp butter Juice of a lemon wedge Salt and pepper, to taste Wash mushrooms well to remove any dirt and
Marinated Portabello Mushrooms
by sgre52160
1 lb portabellos, sliced 1/2 inch thick Salt and pepper 1/4 cup olive oil Marinade 6 tbsp olive oil 1 tsp finely chopped parsley 1 (3 inch) sprig fresh rosemary 1 small shallot, finely minced
by sgre52160
1 lb portabellos, sliced 1/2 inch thick Salt and pepper 1/4 cup olive oil Marinade 6 tbsp olive oil 1 tsp finely chopped parsley 1 (3 inch) sprig fresh rosemary 1 small shallot, finely minced
Ravioli Di Portabello Sauce
by sgre52160
2 cups medium white sauce 8 oz smoked Gouda cheese 2-3 sun-dried tomatoes, chopped Favorite ravioli Heat first 3 ingredients until cheese is melted. Pour over ravioli.
by sgre52160
2 cups medium white sauce 8 oz smoked Gouda cheese 2-3 sun-dried tomatoes, chopped Favorite ravioli Heat first 3 ingredients until cheese is melted. Pour over ravioli.
Potato And Portabello Bake
by sgre52160
6 tbsp butter 1 1/2 lbs fresh mushrooms, quartered 1 1/2 lbs portabello mushrooms, chopped 3 tbsp minced garlic 2 tsp dried thyme 1 tsp dried rosemary, crushed 2 cups chicken broth 3 lbs
by sgre52160
6 tbsp butter 1 1/2 lbs fresh mushrooms, quartered 1 1/2 lbs portabello mushrooms, chopped 3 tbsp minced garlic 2 tsp dried thyme 1 tsp dried rosemary, crushed 2 cups chicken broth 3 lbs
view more member recipes