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5+ A Day

Stuffed Mushrooms with Ricotta and Basil

Stuffed Mushrooms with Ricotta and Basil

Stuffed Mushrooms with Ricotta and Basil

Serves: a crowd

Preparation: 20 minutes

Cooking: 15-20 minutes

 

Ingredients 

16-20 small/medium brown mushrooms, stalks removed and diced
1 large brown onion, diced
100g ricotta
1 cup breadcrumbs (we used panko crumbs)
Handful fresh basil, finely sliced
50g Parmesan cheese, grated
2 tablespoons olive oil

 

Method

Heat oven to 180˚C

Heat a little olive oil in a pan. Add the onion and cook until tender. Set aside

Use the same pan to cook the diced mushrooms stalks in a little olive oil, until tender.

In a bowl combine onion, mushrooms stalks, ricotta cheese, two thirds of the basil, bread crumbs and two thirds of the Parmesan cheese

Line a baking tray with baking paper and place the mushrooms on the tray, gill side up. Spoon the onion mixture into each mushroom

Top each filled mushroom with a sprinkle of Parmesan cheese. Bake for 20 minutes or until mushrooms are cooked through and cheese is golden on top

Garnish with basil and serve while warm