Portobello Parmesan

By butterfly_8

  • 1 tbsp. virgin olive oil

  • 4 firm portobello mushrooms (4"diameter)

  • stems and gills removed ( leave edges of caps intact)

  • 3/4 cup of fat free ricotta cheese

  • 1/2 cup shredded reduced fat mozarella cheese

  • 1 lg. clove garlicminced ( 1tsp)

  • 1 tbsp. fresh thyme leaves

  • 3 tbsp. grated parmesan cheese

  1. 1.PLACE large ovenproof skillet over medium heat. After about a minute,add oil and swirl to coat pan. Lay mushrooms cap-side down in skillet and cook undisturbed about 10 mmins. Turn and cook on other side. Turn over again.

  2. COMBINE ricotta, mozzarella,and garlic in small bowl. Season with freshly ground black pepper to taste.

  3. SPOON about 3 tablespoons of the ricotta mixture into each mushroom cap. ( leave in pan ),spreading gently into place.

  4. PREHEAT broiler

  5. Arrange a few tomato slices on each mushroom and sprinkle evenly with thyme and parmesan. Broil about 5 mins. or until tops turn brown . (watch carefully to prevent burning)

Nutritional Facts

Per serving
156 calories
12g protein
11g carbs
2 g fiber
7g fat
2.5 g sat fat
18 mg cholestrol
214 mg sodium

dinner protein selenium mushrooms vegetarian ricotta vegetables

6 replies

GabbyPA 2008-09-19 13:03:48 -0500 Report

Oh, this was so YUMMMY. I made it tonight for dinner and even my mom who really doesn't care for mushrooms, enjoyed this. It is so easy and sooooo good! Thanks

morris.js 2008-08-09 12:14:58 -0500 Report

I've got to try this one soon. Like Ashalka already said, it has a lot of my favorites in it… :-) My mouth is watering already.

butterfly_8 2008-08-09 12:06:37 -0500 Report

It is always good to get another spin on an old favorite. I like to shake up my diet once in a while.

Ashalka 2008-08-09 05:58:54 -0500 Report

I will definetly have to try this recipie soon, it has 4 of my favorite ingredients mushrooms, cheese, olive oil, and of course garlic.