A vegetarian is always looking for hearty, filling entrees. One can only eat so many veggie burgers, so sooner or later, mushrooms come into play.
This recipe for Ricotta Stuffed Portobellos is, of course, from Mollie Katzen's great cookbook "The Vegetable Dishes I Can't Live Without."
This dish does take a bit of cooking time, but the actual prep is quick and easy. First, you clean a big portobello mushroom cap, remove the stem and scrape out the gills with a spoon.
The denuded cap looks like this:
You start sauteeing the mushroom caps while you prep the filling. It takes about 10 minutes on each side, depending on how big your mushrooms are.
A really great ricotta is a beautiful thing. I get Angelo and Franco brand from Fresh & Easy and it is so soft and fluffy that it is like the breath of baby angels.
The filling is just ricotta, garlic, salt and pepper. I think it might be nice with some herbs thrown in, too, or maybe a dash of ground Aleppo peppers for spiciness.
The filling goes in the mushrooms, gets topped with a slice of ripe tomato (I used yellow, which is kind of pretty) and sprinkled with parmesan and thyme.
A few minutes under the broiler and voila - you have the richness of the portobello on the bottom and the delicate filling on top. A nice, satisfying entree - and much more impressive than a veggie burger.