Portabella Stack

Delicious, mouthwatering side dish or serve alone for lunch.

Snap tough ends off asparagus , set aside 2 whole spears , chop the remaining asparagus.

Combine chopped asparagus , ricotta cheese , soy sauce and 1 / 8 teaspoon cayenne pepper.

Set aside.

Clean mushroom and carefully remove stem.

Slice the tomato , nice thick slices.

To build the stack: build the stack as the bottom of the mushroom browns.

Rub butter on a non-stick ovenproof fry pan , heat on the top of the stove , and place mushroom , top down in fry pan.

Sprinkle with salt , thyme and a few grains of reserved cayenne pepper.

Place one tomato slice on top of mushroom and sprinkle with salt , thyme and a few more grains of reserved cayenne pepper.

Spread the ricotta cheese mixture evenly on the tomato slice.

Place another tomato slice on top of the cheese mixture.

Sprinkle with salt , thyme and remaining few grains of cayenne pepper.

Place the reserved 2 whole asparagus spears on top of the tomato slice , cutting the broken ends to fit.

Sprinkle with parmesan cheese.

asparagus spears, tomatoes, ricotta cheese, light soy sauce, cayenne pepper, portabella mushroom, butter, parmesan cheese, salt, dried thyme leaves