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