Portabello Mushrooms baked with Yoghurt and Ricotta
african vanielje on Aug 29 2007 at 11:14 pm | Filed under: Veg, cheese, vegetarian, vkcb
- Take one large whole portabello mushroom per person.
- Saute or cook in the oven (10-15 minutes @180*C) with garlic butter, fresh thyme and seasoning
- The mushrooms should soak up the melting butter, but don’t ass more, add instead a generous splash of white wine. You can use red but this will make an already dish even richer.
- Once the mushrooms are cooked through ( but not overcooked) place in an ovenproof dish that they fit in quite snugly. For two large mushrooms I use a cocotte dish.
- Spoon a little of the cooking jus over the mushrooms and then top with enough sauce to cover them.
SAUCE:
- 2 parts ricotta (or cream cheese - don’t use lite as the water content is too high)
- 1 part plain yoghurt (don’t use lowfat as the lower fat content doesn’t cook well and the sauce could split)
- 1 part cream (whipping or double)
- a pinch of smoked paprika
- generous seasoning
Remember, the sauce is quite thick so a good dollop should be enough to cover the mushroom as it slowly softens in the oven
Top with shavings of parmesan, and bake in oven (180*C) for ten minutes, or just until the sauce heats thru.
Put the mushrooms under the grill for 4 - 6 minutes to brown the top and finish off the dish
Serve with chunks of crusty bread as the sauce needs something to mop it up. A salad lightens up the whole meal, keep it simple and fresh.
