Ricotta Smothered Mushroom "Burgers"

with Sweet Onion-Olive Topping, Prosciutto, and Arugula

From Rachael Ray: 365 No Repeats

1/4 C balsamic vinegar
4 Tbsp extra-virgin olive oil (EVOO)
4 large portobello mushroom caps
1 large red onion, thinly sliced
2 large garlic cloves, chopped
1 rounded tablespoon tomato paste
1 1/2 C whole milk ricotta cheese
3 Tbsp store-bought pesto sauce
1/2 C chicken stock or broth
1/3 C pitted kalamata olives, chopped
4 crusty kaiser rolls, split in half, toasted if you like
8 thin slices prosciutto di Parma (optional)
1 small bunch of arugula, washed and trimmed of any thick stems



Preheat the oven to 450. In a shallow bowl, combine the balsamic vinegar, about 2 tablespoons of EVOO, salt and pepper. Add the mushrooms and toss to coat. Arrange the mushrooms on a cookie sheet, gill side up. Roast the mushrooms for 12 minutes or until tender and cooked through. While the mushrooms are roasting, prepare the caramelized onion topping.

Heat a medium-size skillet over medium-high heat with the remaining EVOO. Add the sliced red onions, garlic, tomato paste, salt and pepper. Cook the onions, stirring frequently, for about 8 minutes, or until nice and brown. While the onions are caramelizing, prepare the ricotta cheese topping.

In a bowl, thoroughly combine the ricotta cheese and the pesto. Once the mushrooms have roasted for 12 minutes, remove them from the oven and divide the ricotta mixture evenly among the 4 mushrooms, spreading it onto the gill side of the mushrooms with the back of a spoon. Return to the oven for about a minute, just to heat the cheese.

Add the chicken stock and chopped olives to the onions. Turn the heat to high and continue to cook until the stock has reduced almost completely.

Arrange one cheese-topped mushroom on the bottom of each split roll. Top the cheese with some of the caramelized onions. Top that with 2 slices of prosciutto and some arugula. Finish it off with a roll top.