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How to make Herb and ricotta stuffed mushrooms

Yield = 8
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 8 portobello mushrooms
  • 300g fresh ricotta
  • 1 cup Coles parmigiano reggiano parmesan cheese, grated
  • 2 tablespoon fresh chives, snipped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 175g (Castlemaine thin and crispy) bacon, rind removed, chopped

Method

  • Step 1 Preheat fan-grill to medium. Line a baking tray with foil. Cut stems from each mushroom and place on tray, skin side down.
  • Step 2 Mix together ricotta, parmesan and herbs. Divide between mushroom caps. Scatter over chopped bacon. Cook for 10 mins or until bacon is golden.