Meat Lite: Portobello and Herbed Ricotta Sandwiches Recipe
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Category
Mushrooms
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Cusine
American
What do you need?
How to make?
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
In a small bowl, whisk together the ricotta, shallot, parsley, lemon zest, 1/4 teaspoon of the salt, and the red pepper flakes until well combined. Set aside. Preheat a large, cast iron skillet over medium-high heat for at least three minutes. Using a brush, lightly film the mushrooms with oil on both sides and season with the remaining 1/4 teaspoon of salt. Arrange a single layer of mushroom slices in the heated pan, leaving plenty of room between slices. Cook, undisturbed, for 5 minutes on the first side, then flip, and cook for an additional 3 minutes on the other side. Do this in two batches if necessary. When all the mushrooms have been cooked, spread 1/4 of the ricotta mixture on 4 slices of the toast. Top with 1/4 of the mushroom slices, 2 slices of prosciutto, and the remaining 4 slices of toast. Serve immediately.
