These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
Ingredients
- 3/4 cup reduced-fat ricotta cheese
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons minced fresh parsley
- 1/8 teaspoon pepper
- 6 large portobello mushrooms
- 6 slices large tomato
- 3/4 cup fresh basil leaves
- 3 tablespoons slivered almonds or pine nuts, toasted
- 1 small garlic clove
- 2 tablespoons olive oil
- 2 to 3 teaspoons water
Directions
- In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices.
- Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula.
- Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.
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