Ricotta-Stuffed Portobello Mushrooms

Name: Ricotta-Stuffed Portobello Mushrooms
Ingredients: 3/4 cup reduced-fat ricotta cheese; 3/4 cup grated Parmesan cheese, divided; 1/2 cup shredded part-skim mozzarella cheese; 2 tablespoons minced fresh parsley; 1/8 teaspoon pepper; 6 large portobello mushrooms; 6 slices large tomato; 3/4 cup fresh basil leaves; 3 tablespoons slivered almonds or pine nuts, toasted; 1 small garlic clove; 2 tablespoons olive oil; 2 to 3 teaspoons water

"These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California..."

INGREDIENTS

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3/4 cup reduced-fat ricotta cheese

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3/4 cup grated Parmesan cheese, divided

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1/2 cup shredded part-skim mozzarella cheese

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2 tablespoons minced fresh parsley

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1/8 teaspoon pepper

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6 large portobello mushrooms

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6 slices large tomato

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3/4 cup fresh basil leaves

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3 tablespoons slivered almonds or pine nuts, toasted

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1 small garlic clove

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2 tablespoons olive oil

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2 to 3 teaspoons water

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