Portabella Stack

From: Gladys 2 Batista

On Jul 27, 2003

From: Brian14

On Jul 26, 2003

Good, though involved

From: Bergy

On Jun 29, 2003

I have just finished a wonderful Brunch thanks to this Portobello Stack recipe. Very easy recipe if you follow the clear instructions, I made them up first thing in the AM and popped them in the oven 23 minutes before serving. Lovely blend of spices, soy & cheese with the tomatoe & mushroom. The oven time is just right the asparagus bits are hot but still crunchy. I cut back on the asparagus (4 spears for 2 portobello) because it was for a brunch sidedish if it were for a dinner sidedish I would use the whole amount. Beautiful presentation with the golden cheese finish. I served these with individual omelettes, M & M lean sauage BBQ'd, 12 grain toast. What a feast - this will be a definate repeat! Thankyou for a truly great recipe

From: Chippie

On Jun 27, 2003

Well, this dish was okay, but not very tasty. The presentation was very nice once I was able to get the tomatoes to stop sliding off the mushroom. I did add a teaspoon of sugar to the ricotta mix as cooking many italian dishes has put me in the habit of adding this. Also, 2 tsp of soy sauce is too much, unless you are looking for a very salty taste. I would suggest only 1 tsp of soy sauce. One other thing is the ricotta mixture needs to be firmed up, it's very runny and hard to keep in tact on the mushroom. Perhaps adding some bread crumbs would firm it up a bit. I do however love the combination of these veggies, but will search for what ingredient this is lacking. Hats off to the author of this recipe, the idea of this was great!