Cheesy Portobello Extravaganza!

1. 1

   Remove portobello mushroom stems. Saute in garlic and olive oil, and set aside.

2. 2

   Combine olives, ricotta, diced tomatoes and tomato sauce. Mix well and heat over a low fire to thicken. Add freshly ground black pepper.

3. 3

   Assemble mushroom caps like so:Brush base with tomato sauce, spoon on chunky ricotta mixture and top with shredded mozzarella and parmesan. The heat from the sauce should be enough to melt the cheese topping, but you can also zap the mushrooms in the oven to melt them quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.