Ingredients:
6 asparagus spears
1 large tomatoes
1/4 cup ricotta cheese
2 teaspoons light soy sauce
1/4 teaspoon cayenne pepper, divided
1 large portabella mushrooms, about 4 inches across, stem removed
1 tablespoon butter
1 tablespoon parmesan cheese
salt
dried thyme leaves
Directions:
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.
Place on middle rack in a 400 F oven for about 20 minutes or until heated through and the Parmesan is melted.
Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
Make one or repeat to make more.
Servings: 1
Time preparation: 15 min.
Time total: 38 min.