Ricotta Smothered Mushroom burgers

• 14 cup balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 14 teaspoon salt
• 14 teaspoon pepper
• 6 ounces portabella mushroom caps
• 1 large yellow onion
• 2 large garlic cloves
• 1 tablespoon caponata (can substitute tomato paste)
• 1 cup part-skim ricotta cheese
• 3 tablespoons pesto sauce
• 12 cup chicken broth
• 13 cup large black olives, chopped (or kalamata)
• 8 slices whole wheat bread, toasted (or kaiser rolls if you prefer)
• 4 slices pancetta

1. Marinate portabella caps in balsamic vinegar and 2 TBSP EVOO then bake in oven for 12 minutes on 450 degrees.
2. Slice onions, cook over med high heat in remaining oil for a few minutes til turning gold.
3. Season with salt and pepper.
4. Add olives and chicken broth.
5. Meanwhile, mix pesto with ricotta and spoon over portabella mushrooms, heat one more minute.
6. Toast bread, layer portabella mushroom caps with pancetta, onions and top of bread or bun.
7. Enjoy!

balsamic vinegar, extra virgin olive oil, salt, pepper, portabella mushroom, yellow onion, garlic, caponata, ricotta cheese, pesto sauce, chicken broth, black olives, whole wheat bread, pancetta

Taken from www.food.com/recipe/ricotta-smothered-mushroom-burgers-208719 (may not work)