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...
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.
"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