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Clodfobble · 11-25-2006, 09:45 PM

Another portabello recipe tonight! This time from one of Rachel Ray's cookbooks, a birthday gift.

1/4 cup balsamic vinegar
3 Tbs olive oil
salt/pepper to taste
4 portabello caps

1 1/2 cups ricotta cheese
3 Tbs pesto

1 med yellow onion, in thin slices
2 cloves garlic, minced
1 heaping Tbs tomato paste
1/2 cup chicken stock

Combine the first three ingredients and brush over mushrooms. Cook gill-side-up in the oven at 450 degrees for 12 minutes. Meanwhile begin sauteeing onion with garlic and tomato paste. Mix pesto and ricotta, then spoon on top of mushrooms and return them to the oven for a minute or two to warm the cheese mixture. When the onions are thoroughly carmelized, add the chicken stock and allow it to boil away almost entirely. Spoon resulting onion sauce on top of ricotta and serve.

Not as good as the baby portabello salad, but very tasty. Much more filling than we imagined--I made the full recipe, thinking we'd each have two mushroom caps, but in the end we could both barely finish one each. I'm thinking they should be good as leftovers though, as long as we eat them within a day or two.

11-25-2006, 09:45 PM	#5
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	Another portabello recipe tonight! This time from one of Rachel Ray's cookbooks, a birthday gift. 1/4 cup balsamic vinegar 3 Tbs olive oil salt/pepper to taste 4 portabello caps 1 1/2 cups ricotta cheese 3 Tbs pesto 1 med yellow onion, in thin slices 2 cloves garlic, minced 1 heaping Tbs tomato paste 1/2 cup chicken stock Combine the first three ingredients and brush over mushrooms. Cook gill-side-up in the oven at 450 degrees for 12 minutes. Meanwhile begin sauteeing onion with garlic and tomato paste. Mix pesto and ricotta, then spoon on top of mushrooms and return them to the oven for a minute or two to warm the cheese mixture. When the onions are thoroughly carmelized, add the chicken stock and allow it to boil away almost entirely. Spoon resulting onion sauce on top of ricotta and serve. Not as good as the baby portabello salad, but very tasty. Much more filling than we imagined--I made the full recipe, thinking we'd each have two mushroom caps, but in the end we could both barely finish one each. I'm thinking they should be good as leftovers though, as long as we eat them within a day or two.