2 large Portobello mushroom caps
1 tablespoon finely chopped garlic
1 heaping teaspoon mushroom base
3 tablespoons extra virgin olive oil
2 cups whole milk ricotta
4 ounces of pre-prepared Béchamel (Alfredo) sauce
1½ tablespoons white truffle oil. (You may use two if you want it stronger.)
Place the Portobello mushrooms on a tray and coat the caps with the oil. Sprinkle the garlic and mushroom base on the caps and place in a deck or converyor oven at 475 F for 7 to 9 minutes. The mushrooms should be hot, limp and the garlic cooked. Set aside to cool.
Place the ricotta, bechemel and truffle oil in a container or blender. When the Portobellos are cool, place in the container with all the oil and garlic in the pan and blend to a creamy consistency. Taste and add seasoning if needed.
Place in a refrigerator overnight or serve immediately.