Mushroom Stuffed with Ricotta, Pinenuts and Basil

Ingredients list for Mushroom Stuffed with Ricotta, Pinenuts and Basil

• 20 Button Mushroom Caps
• 20 stalks Ricotta Cheese chopped
• 200 grams Ricotta cheese
• 60 grams Pine nuts(chilgoza)
• 4 tablespoons Extra virgin olive oil
• 1 tablespoon Garlic,chopped
• 1/4 teaspoon Crushed black peppercorns
• 12 Fresh basil leaves
• 1 cup Fresh bread crumbs
• to taste Salt

Method

1. Preheat oven at 200° C. Heat 2 tbsps olive oil in a non stick pan, add garlic and sauté on a low heat.
2. Add crushed black peppercorns and mushroom stalks and mix well. Cook on high heat.
3. Finely chop pinenuts and slice basil leaves. Add pinenuts and fresh breadcrumbs to the pan and mix well.
4. Sprinkle salt and mix well. Add basil leaves and remaining olive oil and mix well.
5. Transfer this mixture in a bowl and add ricotta cheese while the mixture is still hot.
6. Stuff the mushroom caps with this mixture.
7. Line a baking tray with aluminium foil and arrange the mushroom caps on it.
8. Bake in the preheated oven for 8-10 minutes. Serve hot.

Nutrition Info