Portobello Mushrooms with Ricotta and Roasted Tomatoes

This recipe should be a hit for the mushroom lovers out there and the best part is from start to finish you should only expend about 25 minutes in the kitchen.

  • 16 cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil, divided
  • Fresh ground black pepper
  • Juice of 1 lemon
  • 1 tbsp chopped dill
  • 4 medium portobello mushrooms, stems trimmed
  • 1/2 cup low fat ricotta cheese
  • 4 thick slices sour dough bread, or whole grain bread toasted

1. Preheat oven to 350f. Place tomatoes in a shallow non stick baking pan. Drizzle with vinegar and 1 tbsp of the oil. Season to taste with pepper. Bake for 8 to 10 minutes or until the tomatoes are soft.

2. In a bowl, combine the lemon juice, dill, and remaining olive oil. Season to taste with pepper. Brush the mushrooms generously with the olive oil marinade, then place stem side down, on a heated grill or in a frying pan. Cook for 3 minutes, then turn the mushrooms over. Crumble the rocotta cheese over the top and spoon over the remaining marinade. Cook 2 to 3 minutes, or until the mushrooms are soft.

3. Serve the mushrooms and roasted tomatoes with the toast.

This serves 4 and provides 240 calories, 21g carbohydrates, 9g protein, 13g fat and 4g fiber

There is nothing quite like tomatoes that have ripened in the sunshine on the vine. The next best thing is to buy tomatoes still on the vine. You find they have developed a fuller flavor.

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