 Hmmm... Quick! You have mushroooms, ricotta and monterrey jack cheese in the fridge. WHAT DO YOU DO?? Well, the baby portabellas were about a day from inedibleness before I was able to salvage them. And it IS "Basil Week", so why not make it a Side Dish or Appetizer?? This one I made on-the-fly, and like many of my on-the-fly dishes, these were AWESOME, and I probably won't be able to duplicate it, but here goes... --Jenny Basil and Ricotta-Stuffed Portabellas About 6 big baby portabella mushrooms 1/2 cup ricotta 1/3 cup grated monterrey jack cheese palmful minced fresh basil 1 teaspoon Mrs. Dash Tomato Basil Garlic salt and pepper to taste 3-4 teaspoons Panko bread crumbs Rinse mushrooms, de-stem them, and scoop out gills with a spoon. Set in small baking dish. In a bowl, mix the rest well and scoop into mushroom caps. Sprinkle with bread crumbs and broil on low for approximately 15 minutes, until tops brown. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
March 2012
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