4 medium to large portobello mushrooms, wiped clean
2 T olive oil and cooking spray
1/2 to 3/4 cup ricotta cheese
1 clove garlic, minced fine or shredded
1 T parsley, chopped
1/2 t marjoram, chopped
1/2 t thyme, chopped
salt and pepper to taste
1 jar of hot salsa
1 14 oz can of white beans, rinsed and drained
- Preheat broiler to the hottest setting.
- Pick clean firm portobellos, and wipe off any spots. Carefully trim the stem off and scoop out the gills with the side of spoon.
- Arrange the mushrooms cap side up on a large baking sheet coated with cooking spray. Drizzle 1 T of the olive oil over the tops.
- Broil 3 minutes.
- Flip mushrooms over, drizzle with the remaining 1 T olive oil, and broil 3 minutes.
- Meanwhile combine ricotta with herbs, and season with salt and pepper. Adjust herbs as needed.
- Once mushrooms are done, flip over so the gill-side is facing you. You will be layering the salsa, ricotta cheese and beans.
- Spoon about 1-2 T of salsa in the inside, top with 2 T of the herbed ricotta cheese, and about 2 T of beans. You may be able to use more or less depending on the size of the mushroom. When all are finished, broil 3-4 minutes. Check often to make sure they don't burn. The beans should be barely golden once finished. Serve with some steamed green beans and focaccia.