Grilled Portabella Parmesan

For day two of Vegetarian week, I decided to make this recipe for Grilled Portabella Parmesan that I found on epicurious.com. It was quick and easy, and didn't call for too many ingredients! It was definitely surprisingly tasty and very filling. We had one and a half medium-sized portabellas a piece, along with some sliced fresh carrots & cucumbers for a cheesy, happy, yummy, meat-less extravaganza!

Slightly modified for the correct portion sizes, to accomodate an indoor cooking situation, and a little less cheese to up the healthy factor - modified version is below. Bon appetito!

Grilled Portabella Parmesan
serves 2

4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 large garlic clove, pressed
3 large portobello mushrooms, stemmed, gills scraped out
1/2 cup whole-milk ricotta cheese
1/4 cup, plus about 1 tablespoon finely grated Parmesan cheese
2 tablespoons chopped fresh basil, divided
3 1/3-inch-thick heirloom tomato slices
4 thin slices of Fontina cheese

Preheat broiler to high. Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portabella mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; ensuring each is coated, and set aside. Stir ricotta cheese, 1/4 cup Parmesan cheese, and 1 1/2 tablespoons basil in a small bowl, salt and pepper to taste.

Place mushrooms on non-stick baking sheet, gill side up. Broil until edges begin to soften, about 5 minutes. Remove from broiler and place 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover. Top with Fontina cheese slices, dividing equally. Sprinkle a pinch of Parmesan cheese over each. Place the mushrooms back in the broiler and cook until mushrooms are soft and cheese is melted, about 7 - 8 minutes more. Plate mushrooms, sprinkle with remaining basil, and drizzle any remaining marinade over top.

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