Grilled Portobello Parmesan (6 servings)
Ingredients
- 6 T extra virgin olive oil (EVO)
- 3 T balsamic vinegar
- 1 large garlic clove, pressed
- 6 large Portobello mushrooms, stemmed, gills scraped out
- 1 cup ricotta cheese
- 1/2 cup plus 6 T finely grated Parmesan cheese
- 3 T chopped fresh basil
- 6 1/2"thick heirloom tomato slices (from 2 very large)
- 7 to 8 oz. Fontina cheese, thinly sliced
Directions
- Prepare barbecue (medium-high heat).
- Whisk EVO, balsamic, & garlic in small bowl. If short on time, use bottled balsamic dressing.
- Season dressing to taste with S & P.
- Spoon generous T dressing into each mushroom; swirl to coat.
- Stir ricotta, 1/2 C Parmesan, and 2 T chopped basil in small bowl to blend.
- Season with S & P.
- Sprinkle tomato slices with S & P.
- Place mushrooms on grill, gill side down. Grill until edges begin to soften. 3 to 5 minutes, depending on thickness of mushrooms.
- Transfer mushrooms to a platter gill side up.
- Nestle 1 tomato slice into each mushroom.
- Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 T per mushroom.
- Top with Fontina cheese slices, dividing equally.
- Sprinkle 1 T Parmesan cheese over each.
- Carefully return mushrooms to grill. Cover BBQ and cook till mushrooms are soft and cheese is melted, about 5 minutes.
- Sprinkle remaining chopped basil. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.
Bon Appetito!
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