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 […]
Nettie Cronish is a natural and organic foods chef, culinary instructor and cookbook writer. Her latest book, co-authored with Pat Crocker, is Everyday Flexitarian.
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