I had some leftover ricotta hanging around from those stuffed squash blossoms, so I decided to google “leftover ricotta recipes”. I stumbled on this one from a reader on Chowhound and it was a big hit for Meatless Monday, paired with some white beans and greens (recipe to follow), as well as garlic bread. This would work as a sandwich as well (given I basically ate it with garlic bread in that fashion).
4 large or 5-6 smaller portabella caps
1/2 cup ricotta (the recipe calls for half ricotta, half cottage cheese but I didn’t have any cottage cheese, and I’m not really a fan anyway)
1/2 cup shredded mozzarella
1 tbsp olive oil
1 tomato, sliced
3 tbsp or so parmesan cheese
salt and pepper
Preheat cast iron skillet or oven-safe pan and add oil. Cook portabellas 10 minutes per side. Turn cap-side down. Preheat oven to broil.
Combine ricotta, mozzarella, garlic, salt and pepper in bowl. Spoon a scoop into each mushroom cap. Top cap with a tomato slice, some parmesan and oregano.
Broil until cheese is browned (keep an eye on it). Serve with garlic bread.