Ricotta-Stuffed Portobello Mushrooms Recipe
"These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like them served with grilled asparagus. —Tre Balchowsky, Sausalito, California..."
INGREDIENTS
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3/4 cup reduced-fat ricotta cheese
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3/4 cup grated Parmesan cheese, divided
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1/2 cup shredded part-skim mozzarella cheese
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2 tablespoons minced fresh parsley
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1/8 teaspoon pepper
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6 large portobello mushrooms
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6 slices large tomato
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3/4 cup fresh basil leaves
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3 tablespoons slivered almonds or pine nuts, toasted
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1 small garlic clove
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2 tablespoons olive oil
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2 to 3 teaspoons water
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