Published: by Absolutely Recipes, in the recipes category.

Ricotta-Stuffed Portobello Mushrooms Recipe.

Ingredients:

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 TBSPs minced fresh parsley
1/8 TSP pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 TBSPs slivered almonds or pine nuts, toasted
1 small garlic clove
2 TBSPs olive oil
2 to 3 TSPs water

Recipe Instructions:

In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper.
Remove and discard stems from mushrooms; with a spoon, scrape and remove gills.
Fill caps with ricotta mixture.
Top with tomato slices.

Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes.
Remove from grill with a metal spatula.

Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped.
Add remaining Parmesan cheese; pulse just until blended.
While processing, gradually add oil and enough water to reach desired consistency.
Spoon over stuffed mushrooms before serving.

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