Grilled mushrooms

Portabellas always look inviting to me, and the prep work on these is pretty minimal. There are two of us, so I made two of these last night.

First, gently pull up the stem from the underside of the caps -- it should gently separate, leaving a small divot in the cap. Take the stems, break them apart a bit, and put in a food processor. Process with: 1 clove chopped garlic, 1/2 cup ricotta cheese, a pinch of salt, and any other herbs or spices desired.

Put the caps up side down on a grilling pan, or a piece of foil. Drizzle with vinigrette (1 part lemon juice/2 parts olive oil/pinch of salt per 1/4 cup, works). Let it sit for 20-30 minutes to soak in. Spread the ricotta mixure on top, right out to the edges, and sprinkle with about 1 teaspoon each parmesan cheese.

Set the pan/foil with the caps right onto the grill, and grill on a low-medium heat for about 10 minutes. The pan or foil will help to catch the juices, and make removing them from the grill much easier. Serving size is one each. We had them with potato salad and the last of the cold beet soup.