Meat Lite: Portobello And Herbed Ricotta Sandwiches Recipe

• 6 ounces ricotta cheese
• 1 tablespoon grated shallot
• 2 tablespoons minced parsley
• 1/4 teaspoon lemon zest
• 1/2 teaspoon salt, divided
• 1/4 teaspoon red pepper flakes
• 4 large portabello mushrooms, sliced 1/4-inch thick
• 1 tablespoon olive oil
• 8 slices multi-grain bread, toasted
• 2 ounces (8 very thin slices) best quality prosciutto

1. In a small bowl, whisk together the ricotta, shallot, parsley, lemon zest, 1/4 teaspoon of the salt, and the red pepper flakes until well combined. Set aside.
2. Preheat a large, cast iron skillet over medium-high heat for at least three minutes. Using a brush, lightly film the mushrooms with oil on both sides and season with the remaining 1/4 teaspoon of salt. Arrange a single layer of mushroom slices in the heated pan, leaving plenty of room between slices. Cook, undisturbed, for 5 minutes on the first side, then flip, and cook for an additional 3 minutes on the other side. Do this in two batches if necessary.
3. When all the mushrooms have been cooked, spread 1/4 of the ricotta mixture on 4 slices of the toast. Top with 1/4 of the mushroom slices, 2 slices of prosciutto, and the remaining 4 slices of toast. Serve immediately.

ricotta cheese, shallot, parsley, lemon zest, salt, red pepper, portabello mushrooms, olive oil, multigrain bread

Taken from www.seriouseats.com/recipes/2010/01/portobello-and-herbed-ricotta-sandwiches-recipe.html (may not work)