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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Delicious, mouthwatering side dish or serve alone for lunch. Ingredients:
6 asparagus spears |
1 large tomato |
1/4 cup ricotta cheese |
2 teaspoons light soy sauce |
1/4 teaspoon cayenne pepper, divided |
1 large portabella mushroom, about 4 inches across, stem removed |
1 tablespoon butter |
1 tablespoon parmesan cheese |
salt |
dried thyme leaves |
Directions:
1. Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
2. Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
3. Clean mushroom and carefully remove stem.
4. Slice the tomato, nice thick slices.
5. To build the stack: Build the stack as the bottom of the mushroom browns.
6. Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
7. Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
8. Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
9. Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
10. Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
11. Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
12. Sprinkle with Parmesan cheese.
13. Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
14. Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
15. Make one or repeat to make more.
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