Grilled Portobello Parmesan

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 large garlic clove, pressed
• 6 large portabella mushrooms, stemmed, gills scraped out
• 1 cup whole milk ricotta cheese
• 1/2 cup plus 6 tablespoons finely grated parmesan cheese
• 3 tablespoons chopped fresh basil, divided
• 6 slices heirloom tomatoes, sliced 1/3-inch thick (from 2 very large tomatoes)
• 7 -8 ounces fontina cheese, thinly sliced

Recipe

• 1 prepare barbecue (medium-high heat).
• 2 whisk extra virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. season dressing to taste with salt and pepper.
• 3 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.
• 4 stir ricotta cheese, 1/2 cup parmesan cheese, and 2 tb chopped fresh basil in small bowl to blend. season to taste with salt and pepper.
• 5 arrange tomato slices on plate; sprinkle with salt and pepper.
• 6 place mushrooms on grill, gill side down. grill until edges begin to soften, 3-5 minutes, depending on thickness of mushrooms.
• 7 transfer mushrooms to same baking sheet, gill side up. nestle one tomato slice into each mushroom.
• 8 divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tb per mushroom. top with fontina cheese slices, dividing equally. sprinkle 1 tb parmesan cheese over each.
• 9 carefully return mushrooms to grill. cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. sprinkle remaining chopped fresh basil over.
• 10 place mushrooms on plates. drizzle remaining dressing around mushrooms and serve.