Prep 15 mins
Cook 23 mins
Delicious, mouthwatering side dish or serve alone for lunch.
- 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
- dried thyme leaves
- 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°F 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.
I have just finished a wonderful Brunch thanks to this Portobello Stack recipe. Very easy recipe if you follow the clear instructions, I made them up first thing in the AM and popped them in the oven 23 minutes before serving. Lovely blend of spices, soy & cheese with the tomatoe & mushroom. The oven time is just right the asparagus bits are hot but still crunchy. I cut back on the asparagus (4 spears for 2 portobello) because it was for a brunch sidedish if it were for a dinner sidedish I would use the whole amount. Beautiful presentation with the golden cheese finish. I served these with individual omelettes, M & M lean sauage BBQ'd, 12 grain toast. What a feast - this will be a definate repeat! Thankyou for a truly great recipe
Well, this dish was okay, but not very tasty. The presentation was very nice once I was able to get the tomatoes to stop sliding off the mushroom. I did add a teaspoon of sugar to the ricotta mix as cooking many italian dishes has put me in the habit of adding this. Also, 2 tsp of soy sauce is too much, unless you are looking for a very salty taste. I would suggest only 1 tsp of soy sauce. One other thing is the ricotta mixture needs to be firmed up, it's very runny and hard to keep in tact on the mushroom. Perhaps adding some bread crumbs would firm it up a bit. I do however love the combination of these veggies, but will search for what ingredient this is lacking. Hats off to the author of this recipe, the idea of this was great!
Good, though involved