These grilled portobellos with ricotta & asiago can be served in a bun, open faced or between a crusty roll. The meaty, earthy flavour combines so well with classic Italian ingredients. Just a hint of classic lasagna ingredients, replacing noodles with large grilled mushroom caps.
Makes: 6-8 servings
Ingredients:
8 large portobello mushroom caps
2 tbsp olive oil
1 tsp salt
1 tsp black pepper, divided
2 cups ricotta cheese
1 cup grated asiago cheese, divided
⅓ cup diced green olives
2 tbsp diced basil
2 cups tomato or marinara sauce
Method:
1. Preheat gas grill, medium-high heat.
2. Lightly brush mushrooms, both sides, with oil. Sprinkle with salt and pepper. Place mushrooms, gill side up, on the grill. Cook for 8 minutes or until softened, turning once. Remove from grill.
3. Mash ricotta, ½ cup asiago, olives, and basil.
4. In a small pot, heat tomato sauce for 3 minutes or until hot.
5. Spread ¼ cup tomato sauce into each mushroom cap, gill side up.
6. Place ¼ cup ricotta filling on top of tomato sauce. Sprinkle with remaining asiago cheese.
7. Grill for 5 minutes or until hot.
