Portabella Stack

• 6 asparagus spears
• 1 large tomatoes
• 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

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 400u0b0F 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.

tomatoes, ricotta cheese, soy sauce, cayenne pepper, portabella mushroom, butter, parmesan cheese, salt, thyme

Taken from www.food.com/recipe/portabella-stack-63967 (may not work)