Ricotta Stuffed Portobellos

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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