Roasted Mushrooms with Ricotta
- 4 flat mushrooms
- 1/2 cup ricotta
- 2 Tbsp coarsely chopped fresh flat-leaf parsley
- 2 onions, chopped finely
- 1 clove garlic, crushed
1. Preheat oven to 200°C (180°C fan-forced.
2. Place washed mushrooms, stem-side up, on oven tray. Roast, uncovered for about 15 minutes.
3. Meanwhile, combine ricotta, parsley, spring onions and garlic.
4. Fill the top of the mushrooms with ricotta.
5. Cook for a further 3 minutes, so the topping is just melting.