Stuffed Mushrooms

INGREDIENTS

• 4-6 large field mushrooms, stalks removed
• 3 cups  (600g ) ricotta
• 60 g sun-dried tomatoes, finely chopped
• 1 tbsp chopped pitted kalamata olives
• 1/4 cup (20 g) greated parmesan
• 1 egg lightly beaten
• 2 tsp chopped oregano
• 2 tsp chopped parsley + extra for garnish
• Salt & Pepper

 

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.