Portabella Stack

Directions

1. 1
   Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
2. 2
   Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
3. 3
   Clean mushroom and carefully remove stem.
4. 4
   Slice the tomato, nice thick slices.
5. 5
   To build the stack: Build the stack as the bottom of the mushroom browns.
6. 6
   Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
7. 7
   Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
8. 8
   Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
9. 9
   Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
10. 10
    Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
11. 11
    Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
12. 12
    Sprinkle with Parmesan cheese.
13. 13
    Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
14. 14
    Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
15. 15
    Make one or repeat to make more.