Ricotta & Herb Stuffed Mushrooms

Life is definitely not too short to stuff mushrooms with ricotta, especially if you use handsomely sized portobellos.

250g ricotta

1 egg

2 cloves garlic, crushed

100g shaved ham

¼ cup grated tasty cheddar

6 slices white bread

Handful fresh herbs, eg parsley, sage, thyme,

chives

½ cup freshly grated parmesan

12 medium portobello mushrooms Mix ricotta, egg and half the garlic in a food processor until smooth. Add ham and cheese and pulse to combine. Season with salt and pepper. Chill in the fridge.

Place bread, herbs, parmesan and remaining garlic in the same bowl and pulse to make medium breadcrumbs.

Heat oven to 175°C. Wipe mushrooms clean and place in a shallow baking dish. Spoon a generous amount of ricotta mix into each. Holding each mushroom in your hand, gently pat on the herb crumbs.

Return mushrooms to dish and bake 15 minutes or until golden. Serve warm with a green salad. Serves 6