Portabella Mushroom Parm

Bozzj · 06-11-2008, 08:33 AM

I was trying to be creative last night and made this...it was very yummy.

4 portabella mushroom caps (stem removed, cleaned)
2-3 tablespoons of fat free ricotta
1 teaspoon of garlic paste (in tube. you can use regular garlic though)
teaspoon dried or fresh parsley
couple tablespoons of olive oil
red sauce, with or without meat (i used homemade meat sauce that was frozen--defrosted)
part skim mozz. cheese

Preheat your broiler.

After your mushrooms are prepped, lightly brush some oil on both sides and s&p (both sides)

Put them on an indoor/outdoor grill or in a saute pan (doesn't matter much which you use) cook for about 5 minutes on both sides until tender. Put on a cookie sheet.

Meanwhile, as they cook mix the ricotta and the garlic and parsley. Get your mozz cheese and sauce ready.

Once the mushrooms are cooked, put some ricotta cheese on them, then sauce, then mozz cheese. Broil them until the cheese is melted.