Portabella mushrooms filled with ricotta, shallots, cucumber, and tomato.
Preparation Time: 15 mins
Cooking Time: 5 mins
Yield: 4 x 2-mushroom servings
In a bowl, mix ricotta, cucumber, tomato, onion, and black pepper.
Sprinkle mushroom caps with lemon juice and fill with the ricotta mixture. Garnish with dill (or chives). Serve immediately or bake in a moderate oven for a few minutes.