parmesan portobello Recipe

parmesan portobello

All Rights Reserved


olive oil
balsamic vinegar
garlic cloves
salt and pepper
fontina ceese
heirloom tomatoes

How to make parmesan portobello

for more info see -

You start this recipe with a portobella mushroom that his been wiped clean and the stem has been removed. I then mixed a tblsp of balsamic vinegar, 2 tblsps of olive oil and one minced garlic clove together. I seasoned this a bit of kosher salt and freshly ground pepper. I then placed this mixture inside the mushroom cap. I then took the mushroom outside and grilled it for about 3 minutes. In the meantime, I combined about 2/3 cup of ricotta with 1/4 cup of grated Parmesan cheese and some chopped basil, and of course a little more salt and pepper. I also sliced an heirloom tomato (we have thirteen little green guys in our garden now, but none that are ready yet). Finally, I sliced some Fontina cheese. Removing the mushroom from the grill, I topped it with some tomato, then the ricotta mix, and then the Fontina slices. The carnivore then returned my mushroom to the grill till the cheese had melted - about 5 minutes.

Register or login to add a comment!