Stuffed Cheese Portabellas

Originally, I got this from Prevention magazine. This posting reflects a few changes I made.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil
• 4  large portabella mushrooms (or 16 small)
• 1⁄4 cup fat-free ricotta cheese
• 3⁄4 cup  shredded reduced-fat mozzarella cheese
• 1  teaspoon  minced garlic
• 1  medium  thinly sliced tomatoes
• 1  tablespoon fresh thyme or 1 1⁄2 teaspoons dried thyme
• 1⁄2 teaspoon fresh ground black pepper
•  grated parmesan cheese

Directions

1. Dust off mushrooms, removing stems and gills (scoop out with a spoon).
2. Heat oil in skillet on medium heat. Add mushrooms (caps down) and let cook for 10 minutes. Turn them over and cook an additional 10 minutes.
3. Mix the ricotta, mozzarella, garlic and pepper.
4. Turn the mushrooms over and spoon the mixture into each cap.
5. While preheating the broiler, slice the tomatoes. If using the small caps, quarter each tomato slice.
6. Place a slice of tomato on top of each stuffed mushroom.
7. Sprinkle each with thyme and parmesan.
8. Broil for 5 minutes, being careful not to burn.