Ricotta-Stuffed Portobello Mushroom

• 1 whole Large Portobello Mushroom Cap
• 1 Tablespoon Unsalted Butter
• 1 teaspoon Olive Oil
• 1 whole Small Shallot, Diced
• 1 clove Garlic, Minced
• 1 whole Asparagus Spear, Sliced In Thin Rounds Like A Green Onion
• 1/2 cups Ricotta
• 1/2 cups Bread Crumbs (maybe Less)
• 1 pinch Dried Basil
• 1 pinch Dried Oregano
• 1 pinch Kosher Salt To Taste
• 1 pinch Freshly Ground Black Pepper, To Taste
• 1/4 cups Freshly Grated Parmigiano Reggiano
• 1 whole Roma Tomato, Diced
• 1/4 cups White Wine
• 4 leaves Basil, Chiffonade

1. 1.
2. Scrape the gills out of the mushroom cap.
3. 2.
4. Heat butter and oil in a small skillet over medium heat.
5. Add shallot, garlic, and asparagus and cook until softened.
6. Remove from heat and allow to cool for a few minutes.
7. Leave oil in the pan.
8. 3.
9. Combine cooked veggies with cheese, bread crumbs, and dried herbs, salt and pepper.
10. Pile on top of the mushroom cap and coat with a sprinkling of parmesan.
11. 4.
12. Bake on a foil-lined, oiled baking sheet at 375F for about 20 minutes or until the cheese browns.
13. 5.
14. While mushroom is cooking, bring tomato and wine to a boil in the skillet used to cook the veggies.
15. Reduce heat and simmer until most of the liquid is evaporated.
16. 6.
17. When mushroom is done, stir the basil into the tomatoes and top the mushroom with the tomato sauce.
18. 7.
19. Serve with a side of asparagus.

mushroom, butter, olive oil, shallot, clove garlic, spear, ricotta, bread crumbs, basil, oregano, kosher salt, freshly ground black pepper, freshly grated parmigiano reggiano, tomato, white wine, basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/ricotta-stuffed-portobello-mushroom/ (may not work)