Name: Pesto and Ricotta Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 15 min
Yield: Makes 6 as a nibble
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

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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.