Ingredients
3/4 cup reduced-fat ricotta cheese3/4 cup grated Parmesan cheese, divided1/2 cup shredded part-skim mozzarella cheese2 tablespoons minced fresh parsley1/8 teaspoon pepper6 large portobello mushrooms6 slices large tomato3/4 cup fresh basil leaves3 tablespoons slivered almonds or pine nuts, toasted1 small garlic clove2 tablespoons olive oil2 to 3 teaspoons water
Preparation
In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices.
Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula.
Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.
