Ingredients Edytuj

  • 3/4 cup reduced-fat ricotta cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon pepper
  • 6 large portobello mushrooms
  • 6 slices large tomato
  • 3/4 cup fresh basil leaves
  • 3 tablespoons slivered almonds or pine nuts, toasted
  • 1 small garlic clove
  • 2 tablespoons olive oil
  • 2 to 3 teaspoons water

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Directions Edytuj

  • ugotuj kaszę gryczaną
  • podsmaz cebule na oleju
  • Remove and discard stems from mushrooms; with a spoon, scrape and remove gills.
  • środki z grzybów podsmaż z cebulą i pomieszaj z kaszą

In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Fill caps with ricotta mixture.

  • Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula. Top up With slices od tomatos
  • Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.
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