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Stuffed Mushrooms

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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.
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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 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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