BAKED STUFFED MUSHROOMS Field mushrooms have an intense, robust flavour and a dense, meaty texture which make them ideal for filling with the cheese and sun-dried tomato mixture. •Ingredients •4-6 large field mushrooms, stalks removed •olive oil •3 cups (600g) ricotta •60g sun-dried tomatoes, finely chopped •1 tablespoon chopped pitted kalamata olives •1/4 cup (20g) grated parmesan •2 teaspoons chopped oregano •2 tablespoons chopped flat-leaf parsley, plus extra for garnish •salt and pepper •1 egg, lightly beaten Preheat oven to 200°C. Brush the mushrooms on both sides with olive oil. Place mushrooms, cavity-side up on a baking tray lined with non-stick baking paper. Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, salt and pepper and egg, in a large bowl. Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre. Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender. Place on serving plate and sprinkle with extra chopped parsley. Serve with a green salad or toasted bread. BRON:Taste.au - Elmarie
Posted on: Wed, 04 Sep 2013 09:40:35 +0000
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