Ricotta Smothered Mushroom “Burgers” with Sweet Onion–Olive Topping, Prosciutto, and Arugula

Preparation

1. Step 1

   Preheat the oven to 450°F.

   Step 2

   In a shallow bowl, combine the balsamic vinegar, about 2 tablespoons of the EVOO, salt, and pepper. Add the portobello 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.

   Step 3

   Heat a medium-size skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan). 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 for the mushrooms.

   Step 4

   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.

   Step 5

   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.

   Step 6

   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. Eat and enjoy!