Portabella Stack - cooking recipe

Ingredients
    6 asparagus spears
    1 large tomatoes
    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
Preparation
    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\u00b0F 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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