Portabella Stack

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

Ingredients

• Servings: 1
• 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

Recipe

• 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.