Ricotta Smothered Mushroom "burgers"

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces portabella mushroom caps
• 1 large yellow onion
• 2 large garlic cloves
• 1 tablespoon caponata (can substitute tomato paste)
• 1 cup part-skim ricotta cheese
• 3 tablespoons pesto sauce
• 1/2 cup chicken broth
• 1/3 cup large black olives, chopped (or kalamata)
• 8 slices whole wheat bread, toasted (or kaiser rolls if you prefer)
• 4 slices pancetta

Recipe

• 1 marinate portabella caps in balsamic vinegar and 2 tbsp evoo then bake in oven for 12 minutes on 450 degrees.
• 2 slice onions, cook over med high heat in remaining oil for a few minutes til turning gold. season with salt and pepper. add olives and chicken broth.
• 3 meanwhile, mix pesto with ricotta and spoon over portabella mushrooms, heat one more minute.
• 4 toast bread, layer portabella mushroom caps with pancetta, onions and top of bread or bun. enjoy!