Ricotta Smothered Mushroom "Burgers" with Sweet Onion-Olive Topping, Prosciutto, and Arugula

There's a large portobello mushroom cap hiding under all that ricotta cheese!

That recipe title is a mouthful and so is this mushroom burger. There are so many flavor players in this burger that it's hard to even put into words. On a toasted kaiser roll is a portobello mushroom cap that is marinated in balsamic vinegar and olive oil then roasted in the oven and then smothered with a ricotta cheese and pesto topping. The sweet onion-olive topping is red onions and kalamata olives in a tomato paste. You'd think that would be where someone would stop adding to this burger but not Rachael Ray! Layered on top of the ricotta smothered portobello mushroom cap is two slices of prosciutto and then a handful of arugula.

Heads up: Don't mash the burger down in hopes of "thinning" it out to fit your mouth around this. The ricotta will ooze out of the sides. In fact, Mr. Sideline Chef and I agree that half the amount of ricotta topping could be made since so much of it ends up on your plate instead. Double the sweet onion-olive topping instead, you'll thank me later for that suggestion. If you're looking for a "Meatless Monday" meal you could even leave out the prosciutto but it does add another layer of flavor. The peppery arugula is a must! So much flavor play going on sandwiched between one kaiser roll.

This is one hefty burger and made a meal all on it's own. Adding a salad as a side dish would have been overkill seeing as how I almost had to be rolled to the couch after eating this.

For a quick and easy meal give this mushroom burger a try!

Ricotta Smothered Mushroom "Burgers" with Sweet Onion-Olive Topping, Prosciutto, and Arugula

Rachael Ray's 365: No Repeats A Year of Deliciously Different Dinners

Makes 4 Servings



Stars of the Show:

• 1/4 cup balsamic vinegar
• 4 tbsp extra-virgin olive oil, divided
• salt and black pepper
• 4 portobello mushroom caps
• 1 red onion, thinly sliced
• 2 garlic cloves, chopped
• 1 rounded tbsp tomato paste
• 1 1/2 cups whole-milk ricotta cheese - I used fat free ricotta cheese.
• 3 tbsp store bought pesto sauce - I laughed at the fact that she wants you to use store bought pesto sauce. If you make it yourself I promise I won't call you out for it. I used a basil with nuts pesto.
• 1/2 cup chicken stock
• 1/3 cup pitted kalamata olives, chopped
• 4 crusty Kaiser rolls, split in half, and toasted
• 8 slices prosciutto di Parma (optional)
• 1 small bunch arugula, washed and trimmed of any thick stems

And Action:

Preheat oven to 450 degrees.

In a large Ziploc bag combine the balsamic vinegar, 2 tbsp olive oil, salt, and pepper. Add the portobello mushroom caps. Zip the bag completely and then shake the bag to coat the mushrooms. Arrange the mushrooms on a baking 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 large skillet over medium-high heat with the remaining 2 tbsp of olive oil. 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.

In a bowl, combine the ricotta cheese and pesto well. Once the mushrooms are done roasting for 12 minutes remove them from the oven and divide the ricotta mixture evenly among the 4 mushroom caps onto the gill side. Return to the oven for about another 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 two slices of prosciutto and some arugula. Place the top of the roll on, roll up your sleeves, brace yourself with elbows on the table, lean over your plate, and enjoy!

Marking #10 off of my "Stir the Pot" page. 5 down 19 more to go!

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Ricotta Pasta with Sausage

Saturday was Game Day! Game Day is a holiday in our household. Our day revolves around football and all things Steeler Nation. Don't you dare walk into our home without wearing your badge of honor. Black and Gold or get the hell out. Okay. That's not exactly how it is. You can get away wearing whatever you want as long as it's not our opponents gear.

Case in point, Mr. Sideline Chef's mother came by for a visit and since she does not follow sports and we enjoy her company we cut her some slack and welcomed her into the craze that becomes Game Day. Before her arrival I made the executive decision that I would prepare a meal for all of us but with Mr. Sideline Chef's help. After pulling out a cookbook and reading a few titles and a few "Not feelin' that," we finally settled on a recipe for Ricotta Pasta with Sausage.

Off to the supermarket dressed in head to toe Steeler's gear we made our purchases and raced home to get the meal ready before his mom's arrival. Just as the pasta was being tossed into the ricotta cheese, butter, and Parmigiano-Reggiano mixture his mom knocked at the door.

We were able to sit down and enjoy our meal before kickoff. I'm sure she was overwhelmed with the f-bombs being dropped and the hollering at people who can't hear us. She kindly excused herself after thanking us for a delicious meal and a full belly and stepped back into the real world as she exited our home... where life doesn't revolve around football and all things Steeler Nation.

This pasta was so hearty and comforting and made for a perfect meal for Game Day. It's quick and easy to prepare and the clean up was a breeze. I've had macaroni and cheese a number of times but have never had a "mac n cheese" like this with ricotta cheese. I didn't even know if I would like the ricotta cheese. Let me tell you... it's a winning combination with the sweet Italian sausage... although... I would recommend using hot Italian sausage for more of a flavor boost and a kick.

Ricotta Pasta with Sausage

Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners

Makes 4 Servings

Stars of the Show:

This is the most I have EVER paid for a single ingredient... $14.99 for 13 oz

• 1 lb penne or ziti rigate
• salt
• 2 cups ricotta cheese
• 2 tbsp butter
• 1/2 cup Parmigiano-Reggiano or Romano cheese
• 1 medium onion, finely chopped - I only ended up using half the onion since Mr. Sideline Chef doesn't prefer to have a lot of onion in his dishes and I second guessed myself. I think it would have been delicious with the full amount.
• 2 tbsp olive oil
• generous handful of fresh flat-leaf parsley, finely chopped - I used dried parsley.
• black pepper
• 20 fresh basil leaves, shredded or torn - I used dried basil leaves since that's what I had on hand.
• 1 lb sweet Italian sausage

And Action:

Bring a large pot of water to a boil and add the pasta and salt the water. Cook the pasta according to the package directions.

Place the ricotta, butter, and Parmigiano or Romano in a large bowl.

Pillowy clouds of ricotta cheese, butter, and Parmigiano-Reggiano

Heat a large skillet over medium heat and add the olive oil and brown the sausage before adding the onions. Cook the onions for 5 minutes. Add the parsley and cook for another 2 minutes. Turn off the heat.

Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Top the pasta with the basil and season with a little bit of salt. Toss and serve at the table.