Stuffed Mushrooms
8 large flat mushrooms, stalks removed, chopped and reserved
1 lemon, juice
2 tbsp olive oil
8 spring onions, chopped
2 tbsp fresh thyme
2 tbsp fresh oregano
500 g ricotta cheese
16 slices Parma ham
1
preheat the oven to 190C/Gas 5
heat 1 tablespoon of the oil in a pan and dry the mushroom stalks, spring onions and herbs for 3-4 minutes until tender
add the ricotta and season with salt and fresh ground black pepper
meanwhile place the mushrooms on a baking sheet, brush with a mixture of the lemon juice and 1 tablespoon olive oil and roast for 3-4 minutes
place two slices of the Parma ham in each mushroom to form a ruffle, then top with the ricotta mixture
serve with a salad and cherry tomatoes drizzled with olive oil and balsamic vinegar
