Make and share this Portabella Stack recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 38m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 313.4, Fat 21.8, SaturatedFat 13.4, Cholesterol 66.3, Sodium 910.4, Carbohydrate 18.1, Fiber 5.5, Sugar 7.9, Protein 16.1
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