Monday, June 22, 2009

Portobello mushrooms with ricotta, tomatoes and basil

This is a very quick and simple recipe. As Curtis Stone defines it: It's robust enough to serve as an entree, but it also goes very nicely indeed with a few slabs of bacon and a fired or scrambled egg.


3 medium heirloom tomatoes (about 1 pound total), halved and cored. (I used homemade sun-dried tomatoes)
1 cup cherry tomatoes, halved
3 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper
3 or 4 fresh thyme sprigs
4 portobello mushrooms, stems removed
4 ounces (about 1/2 cup) fresh ricotta cheese
2 Tbsp. small fresh basil leaves


Position an oven rack about 8 inches below the heating element and preheat the broiler to low heat. Arrange the tomatoes cut side up on a large heavy baking sheet. Drizzle 1 tablespoon of the olive oil over the tomatoes, and sprinkle with salt, pepper and the thyme. Broil the tomatoes fro 5 to 7 minutes.

Arrange the mushrooms, gill side up, on the same baking sheet with the tomatoes, and drizzle 1 tablespoon of the olive oil over them. Turn the mushrooms over and brush the tops with the remaining 1 tablespoon oil. Broil the mushrooms and tomatoes for 5 minutes.

Turn the mushrooms gill side up, and spoon the ricotta onto the mushrooms. Continue broiling for a further 5 minutes, or until the ricotta is heated through and beginning to brown on top. At this point, the mushrooms and tomatoes should be just tender and the tomatoes should be slightly browned on top. Transfer them to a platter, sprinkle with the basil, and serve.

Source: Relaxed Cooking with Curtis Stone

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