4 large, flat mushrooms
1 tbsp olive oil
1 shallot, roughly chopped
25g flat-leaf parsley
1 tbsp snipped fresh chives
140g ricotta cheese
Salt and pepper
1 tbsp olive oil
1 shallot, roughly chopped
25g flat-leaf parsley
1 tbsp snipped fresh chives
140g ricotta cheese
Salt and pepper
- Preheat the oven to 200C. Remove the stalks from the mushrooms and set aside. Place the mushrooms in a shallow baking dish and brush with the oil.
- Put the mushroom stalks, shallot, parsley and chives in a food processor and process until finely chopped. Season to taste with salt and pepper.
- Place the chopped ingredients in a large bowl with the ricotta and stir to mix evenly.
- Spoon the herbed ricotta on to the top of the mushrooms. Bake in the preheated oven for 15 - 20 minutes, or until tender and bubbling. Serve immediately.