Stuffed Cheese Portabellas

• 1 tablespoon extra virgin olive oil
• 4 large portabella mushrooms (or 16 small)
• 14 cup fat-free ricotta cheese
• 34 cup shredded reduced-fat mozzarella cheese
• 1 teaspoon minced garlic
• 1 medium thinly sliced tomatoes
• 1 tablespoon fresh thyme or 1 12 teaspoons dried thyme
• 12 teaspoon fresh ground black pepper
• grated parmesan cheese

1. Dust off mushrooms, removing stems and gills (scoop out with a spoon).
2. Heat oil in skillet on medium heat.
3. Add mushrooms (caps down) and let cook for 10 minutes.
4. Turn them over and cook an additional 10 minutes.
5. Mix the ricotta, mozzarella, garlic and pepper.
6. Turn the mushrooms over and spoon the mixture into each cap.
7. While preheating the broiler, slice the tomatoes.
8. If using the small caps, quarter each tomato slice.
9. Place a slice of tomato on top of each stuffed mushroom.
10. Sprinkle each with thyme and parmesan.
11. Broil for 5 minutes, being careful not to burn.

extra virgin olive oil, portabella mushrooms, ricotta cheese, mozzarella cheese, garlic, tomatoes, thyme, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/stuffed-cheese-portabellas-353893 (may not work)