Week 4: Grilled Portobello Parmesan

Yield: 2 dinners and a lunch

Ingredients 6 tablespoons olive oil 3 tablespoons balsamic vinegar 1 large garlic clove, pressed 6 large portobello mushrooms, stemmed, gills scraped out 1 cup whole-milk ricotta cheese 1 or 2 green onions chopped up 1/2 cup plus 6 tablespoons finely grated Parmesan cheese                                                                         3 tablespoons chopped fresh basil, divided                                                                         6 1/3-inch-thick slices tomatoes (from 2 very large tomatoes)                                                                         8 ounces grated mozzarella cheese Preparation Turn oven onto 400 degrees.  Whisk olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, green onions, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper. Place mushrooms in a frying pan, gill side down. Fry on medium until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with mozarella cheese, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each.  Put in 400 degree oven and cook until mushrooms are soft and cheese is melted, about 5 to 10 minutes. (Watch it) Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.   Good with salad