Grilled Portobello Parmesan

Submitted by Dr. Jenny

"DH and I loved this recipe from Bon Appetit's "Everyday Meals." We served with a salad."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 6 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 large garlic clove, pressed
• 6 large portabella mushrooms, stemmed, gills scraped out
• 1 cup whole milk ricotta cheese
• 1⁄2 cup plus 6 tablespoons finely grated parmesan cheese
• 3 tablespoons chopped fresh basil, divided
• 6 slices heirloom tomatoes, sliced 1/3-inch thick (from 2 very large tomatoes)
• 7 -8 ounces Fontina cheese, thinly sliced

directions

1. Prepare barbecue (medium-high heat).
2. Whisk extra virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper.
3. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat.
4. Stir ricotta cheese, 1/2 cup parmesan cheese, and 2 Tb chopped fresh basil in small bowl to blend. Season to taste with salt and pepper.
5. Arrange tomato slices on plate; sprinkle with salt and pepper.
6. Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3-5 minutes, depending on thickness of mushrooms.
7. Transfer mushrooms to same baking sheet, gill side up. Nestle one tomato slice into each mushroom.
8. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 Tb per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 Tb parmesan cheese over each.
9. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over.
10. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.