Portabella Stack

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 38mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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