Ricotta-Stuffed Portobello Mushrooms

• 3/4 cup reduced-fat ricotta cheese
• 3/4 cup grated Parmesan cheese, divided
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tablespoons minced fresh parsley
• 1/8 teaspoon pepper
• 6 large portobello mushrooms
• 6 slices large tomato
• 3/4 cup fresh basil leaves
• 3 tablespoons slivered almonds or pine nuts, toasted
• 1 small garlic clove
• 2 tablespoons olive oil
• 2 to 3 teaspoons water

1. In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices.
2. Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula.
3. Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

ricotta cheese, parmesan cheese, mozzarella cheese, parsley, pepper, portobello mushrooms, tomato, fresh basil, nuts, garlic, olive oil, water

Taken from www.tasteofhome.com/recipes/ricotta-stuffed-portobello-mushrooms/ (may not work)