BAKED LEMON VEGAN RICOTTA MUSHROOMS

THESE RICOTTA STUFFED MUSHROOMS BRING ZESTY AND SAVOURY FLAVOURS WITH A SUBTLE CHILLI BITE. THEY ARE QUICK & EASY TO MAKE.

PERFECT AS STANDALONE LUNCH OR A STARTER IF YOU WANT TO IMPRESS GUESTS.

INGREDIENTS ------------------

serves 2

6 large mushrooms, stalks removed

150 g vegan ricotta cheese

1 lemon, zest

3 tbsp freshly squeezed lemon juice

1 fresh red chilli, deseeded and finely chopped

unrefined salt

freshly ground black pepper

1 tbsp fresh or dry herbs, such as: oregano parsley, sage, thyme

Parmesan cheese, grated [or vegan alternative]

extra virgin olive oil

handful shelled pistachios, chopped and roasted on a pan

rocket to garnish

METHOD ---------------------

1. Preheat oven to 200ºC.

2. In a bowl, mix ricotta with lemon zest, lemon juice, chilli, salt and pepper. Mix well and then add fresh/dry herbs and Parmesan / vegan alternative.

3. Remove the stalks from mushrooms and toss the mushroom caps in a little oil. Lay them upside down on a baking tray so that they can be filled with the ricotta mixture.

4. Spoon in the filling and sprinkle a pinch of the pistachios over each mushroom.

5. Bake in the preheated oven until golden [about 12-15 minutes].

6. Garnish with black pepper & serve on a bed of dressed rocket with another sprinkle of pistachios.

Recipe credit: Jamie Oliver [some modifications made]

#vegan #mushrooms #ricotta #smallbites #lunch #starter #glutenfree