Ricotta and Sun Dried Tomato Stuffed Mushrooms

Instructions

• ♥ Preheat oven to 200°C. Mix ricotta, sun-dried tomatoes and finely chopped parsley in a bowl and put to one side.
• ♥ Remove the stems of the mushrooms and finely chop. Heat 1 tablespoon of oil in a fry pan and gently fry the chopped steams with onion and garlic until just softened. Allow to cool slightly and then add to ricotta blend and mix fully.
• ♥ Re-grease the fry pan and on high heat, add the whole mushrooms and seal them by frying for about a minute each side.
• ♥ Once sealed, place mushrooms in an oven dish on a layer of baking paper and heap with ricotta mix, until all mushrooms have a dome of the ricotta blend on top. Sprinkle with some parmesan.
• ♥ Bake for 20–25 minutes or until tender. Transfer to a wire tray and top with some freshly chopped parsley, salt and pepper and a little bit more parmesan. Serve immediately.