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Stuffed Mushrooms

Stuffed Mushrooms

Make a meal of the humble mushroom with Perche ci Credo Artichoke & Walnut Bruschetta and That’s Amore Buffalo Ricotta. Light, satisfying and creamy, these are our next go-to meal for something easy.
Course Appetisers

Ingredients
  

  • 12 large field mushrooms
  • 2 x That's Amore Buffalo Ricotta available in the chiller section
  • 2 x Perché ci Credo Artichoke and Walnuts Bruschetta
  • Joseph 2022 First Run EVOO
  • Tasman Sea Salt
  • fresh thyme
  • fresh parsley to garnish
  • grated Pecorino optional

Instructions
 

  • Preheat oven to 200C
  • Remove the stem from each mushroom and lay on the base of a large baking tray.
  • Top each mushroom cup with a generous spoonful of fresh ricotta, followed by a drizzle of extra virgin olive oil and a pinch of sea salt.
  • Add a dollop of the bruschetta mixture on top of each mushroom, sprinkle liberally with some fresh thyme and bake in the oven for 20 mins on high heat.
  • Once mushrooms are cooked through and tender, remove from the oven and garnish with fresh parsley and a little grated pecorino.
Keyword Meatless Monday, Mushrooms, Vegetarian

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.

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