30 mins
6
All Year

Cheesy, mushroom-y goodness ūü§§ Our Ricotta Stuffed Mushrooms are meat-free magic, and perfect as a side to your dinner tonight. Tip: The bigger the mushroom, the more filling you can enjoy!

Method

  1. Preheat oven to 180C, and line a baking tray with baking paper.
  2. Slice the stems off your mushrooms, and dice the steam. In a hot pan with oil, cook the diced mushroom stems and onion until soft. Then add in the garlic. Sauté until fragrant.
  3. Cool your mixture off the heat, and stir in parsley, sundried tomatoes, ricotta and chilli if using. Add some salt and pepper to taste.
  4. On the lined tray, fill your mushroom cups with ricotta mixture and sprinkle with parmesan. Bake in the oven for 20-25 mins.
  5. Top with fresh parsley to serve.

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