Recipe: Portobello Parmesan (with ricotta, mozzarella and tomato filling)

PORTOBELLO PARMESAN

4 firm portobello mushrooms (4-inches diameter)
1 tbsp. extra-virgin olive oil
3/4 cup ricotta cheese
1 tsp. minced or crushed garlic
1/2 cup grated mozzarella cheese
Freshly ground black pepper (to taste)
1 medium-size ripe-but-firm tomato, thinly sliced
About 1 tbsp. fresh thyme leaves (or 1 tsp. dried thyme)
3 tbsp. grated Parmesan cheese

Remove and discard the portobello stems, and scrape out and discard the gills, being careful not to damage the mushrooms' edges. (OK to leave a few gills around the edges to protect them.)

Place a large skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan.

Lay the mushrooms cap-side down in the hot oil, and let them cook undisturbed for about 10 minutes. Turn them over and cook on the other side for 10 minutes, then flip them over one more time.

Meanwhile, combine the ricotta, garlic and mozzarella in a small bowl, grinding in some black pepper, to taste. Add about 3 tablespoons of this filling to each mushroom cavity (OK to do this while they are still in the pan, if you can), spreading it gently into place.

Arrange a few tomato slices on each mound of cheese and sprinkle the tomatoes first with a little thyme, then with a nice coating of Parmesan.

Heat the broiler.

Place the pan under the broiler for about 5 minutes or until the tops of the filled mushrooms turn golden brown. (Watch carefully so they won't burn, which can happen quickly). Remove from the broiler and serve immediately.

Makes 4 servings
Source: The Vegetable Dishes I Can't Live Without by Mollie Katzen