Portobello Macadamia Nut Ricotta Cheese Tomato and Basil Tower

Source

Ingredients

Display units in Metric

		Marinated Mushrooms
3		portobello mushrooms cleaned with stems removed
2	tsp	garlic minced
1		green onion minced
¹⁄₂	cup	olive oil
2	Tbsp	nama shoyu ( use normal soy sauce if you can't find it)
¹⁄₈	tsp	coarse black pepper
2	Tbsp	lemon juice freshly squeezed
1	tsp	lemon zest
		Macadamia Ricotta
¹⁄₄	cup	macadamia nut milk
¹⁄₄	cup	lemon juice freshly squeezed
2	Tbsp	olive oil
1 ¹⁄₂	cups	macadamia nuts soaked 4 hours, drained, rinsed
¹⁄₄	cup	cashews soaked 4 hours, drained, rinsed
1	tsp	Himalayan pink salt
1	tsp	garlic minced
¹⁄₄	cup	nutritional yeast
		Heirloom tomatoes layers
3-4		whole beautiful Heirloom tomatoes or if not available, your favourite ripe tomatoes, seeds removed, then sliced
		Basil leaf layers
1		whole fresh bunch, leaves only

Procedure:

Marinating the mushrooms

1. Remove stems and wipe the mushrooms clean with a damp towel. (Save the stems for a treat later.)

2. Add the marinade ingredients to a large resealable bag or mixing bowl as listed. Toss ingredients together, carefully ensuring that the mushrooms are completely covered with marinade.

3. Set aside for 30 minutes to 8 hours. The mushrooms can be marinated a day in advance, then stored in the refrigerator; the longer you marinate, the better the flavour.

Creating the macadamia nut ricotta

1. Add all the nut ricotta ingredients as listed in a high powered blender. Process ingredients until smooth and creamy.

Creating your tower

1. Remove mushrooms from marinade. (Save marinade for a fantastic salad dressing.) Begin by adding the first “cheese” layer to the Portobello, stem side up. This means the top of the mushroom will be face down on the plate (makes cutting a snap!).

Next layer is sliced tomatoes, then basil.

2. Now add your second layer of cheese, top with portobello, third layer of cheese, basil layer, tomato layer, fourth and last layer of cheese. Now top with the final portobello.

Stacking Tips

1. When adding 2nd Portobello, add cheese to stem side of mushroom first, then lay on top of the basil (it’s nearly impossible to spread cheese over basil leaves). Then simply spread another layer of cheese onto the top of mushroom and begin adding another layer of basil and tomato. For the 3rd and final Portobello, add cheese to stem side of mushroom first, then add to stack. This leaves the top of portobello face side up

Procedure:
Marinating the mushrooms
1. Remove stems and wipe the mushrooms clean with a damp towel. (Save the stems for a treat later.)
2. Add the marinade ingredients to a large resealable bag or mixing bowl as listed. Toss ingredients together, carefully ensuring that the mushrooms are completely covered with marinade.
3. Set aside for 30 minutes to 8 hours. The mushrooms can be marinated a day in advance, then stored in the refrigerator; the longer you marinate, the better the flavour.
Creating the macadamia nut ricotta
1. Add all the nut ricotta ingredients as listed in a high powered blender. Process ingredients until smooth and creamy.
Creating your tower
1. Remove mushrooms from marinade. (Save marinade for a fantastic salad dressing.) Begin by adding the first “cheese” layer to the Portobello, stem side up. This means the top of the mushroom will be face down on the plate (makes cutting a snap!).
Next layer is sliced tomatoes, then basil.
2. Now add your second layer of cheese, top with portobello, third layer of cheese, basil layer, tomato layer, fourth and last layer of cheese. Now top with the final portobello.
Stacking Tips
1. When adding 2nd Portobello, add cheese to stem side of mushroom first, then lay on top of the basil (it’s nearly impossible to spread cheese over basil leaves). Then simply spread another layer of cheese onto the top of mushroom and begin adding another layer of basil and tomato. For the 3rd and final Portobello, add cheese to stem side of mushroom first, then add to stack. This leaves the top of portobello face side up

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