Stuffed Mushrooms With Ricotta & Stilton

1. 1

   Pre heat oven to 200u00b0.

2. 2

   Clean the mushrooms and remove the stalk and push them with a little olive oil. Spread 1 tsp of the tomato puree over the inside of each of the mushrooms.

3. 3

   In a bowl, crumble in the stilton and mix in the ricotta, mustard and parsley. Combine together until you get an even mixture. In another bowl combine the breadcrumbs and parmesan.

4. 4

   Spoon the ricotta mixture on to the mushrooms (pile it high!) and sprinkle the breadcrumbs and parmesan on top. sprinkle over a little olive oil.

5. 5

   Pop in the oven for 10mins. If you need to, pop under the grill for a few minutes to brown the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.