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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.
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.
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