Baked Ri­cotta and Chive Mush­rooms with Hum­mus

Serves 4, Prep 10 mins, Cook 20 mins

New Idea - - Real Life -

100g fresh ri­cotta 1 egg, lightly beaten 1/ 3 cup finely chopped fresh chives Salt and pep­per, to taste 375g pun­net flat mush­rooms

(8 mush­rooms) 2 tblsps ex­tra vir­gin olive oil,

plus ex­tra to serve 220g tub hum­mus 30g baby spinach leaves

1 Com­bine ri­cotta, egg and half the chives in a bowl. Sea­son with salt and pep­per. Mix well. 2 Re­move and dis­card stems from mush­rooms. Place stem­side up on a large oven tray lined with bak­ing pa­per. Di­vide ri­cotta mix­ture evenly among mush­rooms. Driz­zle with oil. 3 Cook in a hot oven (200C) for about 20 min­utes, or un­til golden and ten­der. 4 To serve, spread hum­mus on serv­ing plates, top with spinach and mush­rooms. Driz­zle with ex­tra oil. Gar­nish with chives.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.