Ricotta Smothered Mushroom "burgers"

Name: Ricotta Smothered Mushroom "burgers"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 59.14 ml balsamic vinegar; 59.16 ml extra virgin olive oil; 1.23 ml salt; 1.23 ml pepper; 170.09 g portabella mushroom caps; 1 large yellow onion; 2 large garlic cloves; 14.79 ml caponata (can substitute tomato paste); 236.59 ml part-skim ricotta cheese; 44.37 ml pesto sauce; 118.29 ml chicken broth; 78.78 ml large black olives, chopped (or kalamata); 8 slice whole wheat bread, toasted (or kaiser rolls if you prefer); 4 slice pancetta

Submitted by HoneyBunny

"This is a modified recipe from Rachel Ray's 365 No Repeats cookbooks. I modified it to have less fat and be somewhat healthier. A Yummy Portabella Burger with carmelized onions."

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Ready In:: 25mins
Ingredients:: 14
Serves:: 4

ingredients

59.14 ml balsamic vinegar
59.16 ml extra virgin olive oil
1.23 ml salt
1.23 ml pepper
170.09 g portabella mushroom caps
1 large yellow onion
2 large garlic cloves
14.79 ml caponata (can substitute tomato paste)
236.59 ml part-skim ricotta cheese
44.37 ml pesto sauce
118.29 ml chicken broth
78.78 ml large black olives, chopped (or kalamata)
8 slice whole wheat bread, toasted (or kaiser rolls if you prefer)
4 slice pancetta

directions

Marinate portabella caps in balsamic vinegar and 2 TBSP EVOO then bake in oven for 12 minutes on 450 degrees.
Slice onions, cook over med high heat in remaining oil for a few minutes til turning gold. Season with salt and pepper. Add olives and chicken broth.
Meanwhile, mix pesto with ricotta and spoon over portabella mushrooms, heat one more minute.
Toast bread, layer portabella mushroom caps with pancetta, onions and top of bread or bun. Enjoy!