Meat Lite: Portobello and Herbed Ricotta Sandwiches

Ingredients

• 0.3 teaspoon lemon zest 
• 8 slices bread toasted
• 1 tablespoon olive oil 
• 2 tablespoons parsley minced
• 4 large portabello mushrooms sliced
• 2 ounces pancetta very thin (8 slices)
• 0.3 teaspoon pepper red
• 6 ounces ricotta cheese 
• 0.5 teaspoon salt divided
• 1 tablespoon shallots grated

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a small bowl, whisk together the ricotta, shallot, parsley, lemon zest, 1/4 teaspoon of the salt, and the red pepper flakes until well combined. Set aside.
2. Preheat a large, cast iron skillet over medium-high heat for at least three minutes. Using a brush, lightly film the mushrooms with oil on both sides and season with the remaining 1/4 teaspoon of salt. Arrange a single layer of mushroom slices in the heated pan, leaving plenty of room between slices. Cook, undisturbed, for 5 minutes on the first side, then flip, and cook for an additional 3 minutes on the other side. Do this in two batches if necessary.
3. When all the mushrooms have been cooked, spread 1/4 of the ricotta mixture on 4 slices of the toast. Top with 1/4 of the mushroom slices, 2 slices of prosciutto, and the remaining 4 slices of toast.
4. Serve immediately.