Button mushroom with ricotta, nut and greens filling (vegetarian)
Make 3 delicious tapas for a vegetarian side or starter.
- 20 button mushrooms
- 5 ml oil
- 1 cup spinach
- ½ cup fresh herbs, parsley, mint, coriander
- ¼ cup nuts*, finely chopped
- ¼ cup ricotta cheese
- 10 ml lemon zest, finely grated
- 2 ml ground cumin
- salt and milled black pepper
Preheat oven to 180°C. Brush mushrooms with olive oil, inside and out. Wilt spinach in boiling water, drain and finely chop.
Transfer the spinach to a mixing bowl and add the remaining ingredients. Season with salt and pepper.Mix all filling ingredients together and stuff into mushroom caps.Bake for 15 – 20 minutes.
*use any preferred nut or a mixture of nuts such as, almond, macadamia, brazil nuts and pecan nuts.