Baked Ricotta and Chive Mushrooms with Hummus
Serves 4, Prep 10 mins, Cook 20 mins
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.