There are two types of people: those who like mushrooms and those who don’t.
I have always loved them. As a child I would beg my mom for raw mushrooms to snack on whenever she was cooking them with dinner. Thankfully, mushrooms are one of the few “exotic” foods about which I did not have to proselytize my fiance; he has always realized their amazingness.
Recipe by Hilary
8 portobella mushroom caps
1/3 cup tomato paste (I like Bionaturae)
1/3 cup ricotta cheese
1/2 Tbsp roasted garlic (I like the prepackaged kind)
1/2 tsp oregano
1/2 large onion or 1 small onion, chopped
1/3 cup salsa
Salt and Pepper to taste
Preheat oven to 350F. Saute onion with oil or water until translucent, about 5 minutes. Mix with salsa and oregano. Mix roasted garlic, salt and pepper with ricotta cheese. Wash mushroom caps and arrange on cookie sheet or baking dish face up. Spread tomato paste evenly on each cap. Then spread cheese mixture evenly on each cap. Top with onion/salsa mixture. Bake for 15-20 minutes or until mushrooms are soft but not wilted.