Ingredients Jump to Instructions ↓

  1. 4-6 large field mushrooms, stalks removed olive oil

  2. 3 cups (600g) ricotta

  3. 60g sun-dried tomatoes, finely chopped

  4. 1 tablespoon chopped pitted kalamata olives

  5. 1/4 cup (20g) grated parmesan

  6. 2 teaspoons chopped oregano

  7. 2 tablespoons chopped flat-leaf parsley, plus extra for garnish salt and pepper

  8. 1 egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 200°C. Brush the mushrooms on both sides with olive oil. Place mushrooms, cavity-side up on a baking tray lined with non-stick baking paper. Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, salt and pepper and egg, in a large bowl. Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre. Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender. Place on serving plate and sprinkle with extra chopped parsley. Serve with a green salad or toasted bread.


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