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Pesto and Ricotta Stuffed Portobello Mushrooms
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Pesto and Ricotta Stuffed Portobello Mushrooms

Makes 6 as a nibble
Prep Time 10 minutes
Cook Time 15 minutes
Easy

Ingredients

350 g baby portobello mushrooms (10-12 mushrooms)
2 Tbsp olive oil
125 g ricotta
¼ cup grated Parmesan
½ tsp finely grated lemon zest
135 g pottle Mediterranean Sundried Tomato Chunky Dip
Extra olive oil for drizzling
½ cup rocket

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat the oven grill to high. Remove the stalk from the mushrooms then place mushrooms in a shallow baking dish lined with baking paper. Drizzle with olive oil and season with salt and pepper. Grill for 10 minutes or until mushrooms have softened.
Step 2
Meanwhile, combine the ricotta, parmesan and lemon zest in a small bowl. Season to taste with salt and pepper. Spoon a teaspoon of the Mediterranean Basil Pesto into the centre of each mushroom. Top with some of the ricotta mixture.
Step 3
Grill for a further 5 minutes until golden. Place onto a serving platter, add another dollop of pesto on top of each mushroom, drizzle with extra olive oil and scatter over the rocket. Serve warm with crusty bread.

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350 g baby portobello mushrooms (10-12 mushrooms)
2 Tbsp olive oil
125 g ricotta
¼ cup grated Parmesan
½ tsp finely grated lemon zest
135 g pottle Mediterranean Sundried Tomato Chunky Dip
Extra olive oil for drizzling
½ cup rocket
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