Portabella Stack Recipe #63967
Delicious, mouthwatering side dish or serve alone for lunch.
by Derf
38 min | 15 min prep
SERVES 1
- 6 asparagus spears
- 1 large tomato
- 1/4 cup ricotta cheese
- 2 teaspoons light soy sauce
- 1/4 teaspoon cayenne pepper, divided
- 1 large portabella mushroom, about 4 inches across, stem removed
- 1 tablespoon butter
- 1 tablespoon parmesan cheese
- salt
- dried thyme leaves
- Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
- Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
- Clean mushroom and carefully remove stem.
- Slice the tomato, nice thick slices.
- To build the stack: Build the stack as the bottom of the mushroom browns.
- Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
- Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
- Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
- Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
- Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
- Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
- Sprinkle with Parmesan cheese.
- Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
- Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
- Make one or repeat to make more.
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5 stars