These stuffed mushrooms were lunch one day after I came home with gorgeous Portabella's from the market. Though in the picture they kind of look like some weird croquettet, what lies beneath that golden layer of cheese is more oozing cheese flavored with basil and tomato and garlic and tasting delicious.If you don't like pesto you can flavor your filling with something else but this is just what I happened to have on hand and the result sort of tasted like a Portabella lasagna and we loved it. Nothing beats the meatiness and flavor of Portabellas in my book and when I see them I MUST buy them and then I spend a ridiculous amount of time thinking up how to devour them. This preparation was easy enough and really hit the spot. Enjoy!
6 portabella caps
1 Tbl olive oil
1/2 cup ricotta cheese
1 Tbl basil pesto
1 tomato, seeded and chopped
1 tsp minced garlic
1 cup mixed Mozzarella and Parmesan
Preheat the oven to 400. Brush the caps with olive oil and place on a tray. In a bowl mix the ricotta, pesto, tomato, garlic and 1/2 of the cheese mixture. Season with salt and pepper and stuff the mixture into each cap. Top each one with the rest of the cheese and bake at 400 for about 15 minutes until the cheese is golden.