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Portabella Stack

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“Delicious, mouthwatering side dish or serve alone for lunch.”
READY IN:
38mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
  2. Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
  3. Clean mushroom and carefully remove stem.
  4. Slice the tomato, nice thick slices.
  5. To build the stack: Build the stack as the bottom of the mushroom browns.
  6. Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
  7. Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
  8. Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
  9. Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
  10. Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
  11. Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
  12. Sprinkle with Parmesan cheese.
  13. Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
  14. Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
  15. Make one or repeat to make more.

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