Ricotta & Herb Stuffed Portabellos
Ricotta & Herb Stuffed Portabellos
Method
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1
Preheat oven to 180°C fan bake.
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2
Chop onion and garlic. Fry the onion on low/medium heat with a good splash of oil and a pinch of salt for 3 mins.
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3
Add garlic and fry for a further 2 minutes.
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4
In a large bowl, mix the ricotta, pesto, parsley, thyme, pine nuts, tomatoes, and the cooked onions and garlic. Season with pepper and mix.
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5
Remove the stalk from the mushroom. Spoon the ricotta mix into the mushrooms and gently spread it around.
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6
Sprinkle parmesan over the top. Bake for 30 minutes.
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7
Once mushrooms are cooked, sprinkle over the chili, lemon zest, and parsley and serve immediately with a side salad.
Top Tips
You can also dice up the stalks and add them to the ricotta mix. Or keep them to make soups, stocks, sauce, add to pasta or scrambled eggs. Less waste more goodness!
