These are so quick and easy! Serve with a salad and you have a quick weeknight meal!
4 large portobello mushrooms, gills and steam removed
Olive oil
Salt and pepper
1 c ricotta cheese
1/4 c chopped basil
1/4 c parmesan cheese, grates
Preheat grill to medium-high.
Mix cheeses, basil and 1/4 tsp salt and pepper in a small bowl.
Brush mushrooms with olive oil and season with salt and pepper.
Grill fill side up for 5 minutes, flip and grill a other 6 – 8 minutes until tender. Mound ricotta in the cap and grill for 5 minutes until hot.
Serves 4.
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