Prep 25 mins
Cook 10 mins
DH and I loved this recipe from Bon Appetit's "Everyday Meals." We served with a salad.
- 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
- Prepare barbecue (medium-high heat).
- Whisk extra virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper.
- 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.
- 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.
- Arrange tomato slices on plate; sprinkle with salt and pepper.
- Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3-5 minutes, depending on thickness of mushrooms.
- Transfer mushrooms to same baking sheet, gill side up. Nestle one tomato slice into each mushroom.
- 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.
- 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.
- Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.