Portobello and Herbed Ricotta Sandwiches

Ingredients

• 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 best quality prosciutto

Directions

1. In a small bowl, stir the ricotta with the grated shallot, minced parsley, lemon zest, 1/4 teaspoon salt, and red pepper flakes until the mixture looks evenly blended. Put it aside while you cook the mushrooms.
2. Warm a large cast iron skillet over medium-high heat for at least 3 minutes. Brush both faces of the mushroom slices with a light coating of oil, then sprinkle them with the remaining 1/4 teaspoon salt. Lay the mushrooms in the hot skillet in a single layer, with plenty of space around each slice. Leave them alone for 5 minutes, turn them over, and cook the second side for 3 minutes more. If the pan is too full, cook the mushrooms in 2 batches.
3. Once the mushrooms are done, divide the ricotta mixture among 4 pieces of toast, using 1/4 of it on each. Add 1/4 of the mushroom slices, then 2 slices of prosciutto, and finish with the remaining 4 slices of toast. Serve immediately.