This recipe is the result of a visit to a vegetarian restaurant. The mushroom stuffed with ricotta cheese and herbs, dusted with bread crumbs and baked was a totally satisfying entree, so I came home and set about re-creating the dish. This recipe is super-easy and fast to make, so it's perfect for a last-minute dinner. Enjoy!
For each serving:
1 large Portabello mushroom, brushed clean, stem and "gills" (inside the cap, scrape out the black gills with a 1/2 measuring spoon)
1/3 cup whole-milk ricotta cheese
3 Tablespoons grated Asiago cheese
1/4 teaspoon each finely minced fresh rosemary, sage, thyme and parsley (substitute 1/2 teaspoon dried herbs de provence if no fresh herbs are available. Fresh are best!)
pinch each of salt and pepper
2 Tablespoons fresh bread crumbs
1 Tablespoon grated Parmesan cheese
1 Teaspoon extra-virgin olive oil
Preheat the oven to 400-degrees.
Place the clean mushroom on a greased or parchment-lined baking sheet.
Combine the ricotta, Asiago, herbs, salt and pepper in a bowl and mix well. Mound the cheese into the mushroom cap and spread evenly.
Mix together the bread crumbs, Parmesan, and olive oil in a small bowl. Sprinkle evenly over the cheese.
Bake for 20-30 minutes, until the mushroom is soft, the cheese is heated through, and the bread crumbs are brown.
Let rest for about 5 minutes before serving.