posted by BarbCA 11-29-99 8:38 AM
Portobello Mushroom Filling
2 Tablespoons good olive oil
8 oz. Portobello Mushrooms
2 cloves garlic minced
1 Tablespoon Italian parsley, minced
1/3 cup Marsala wine, dry
3 Tablespoons Ricotta Cheese
1/4 cup Parmesan Cheese
Salt to taste
Saute mushrooms in hot olive oil until they begin to brown. Add garlic and parsley and mix. Add wine and cook until mixture begins to dry. Let cool.
Chop the mushroom mixture in the food processor, not too fine, after cooking and before adding cheeses.
Stir in cheeses and salt to taste.