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Pesto, Prawn & Ricotta Mushrooms

  • Serves: 24
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Ingredients

12 medium button mushrooms, stems removed
12 medium Swiss brown mushrooms, stems removed
200g fresh piece ricotta cheese
¼ cup basil pesto
¼ cup (40g) semi-dried tomatoes, finely chopped
¼ cup roasted hazelnuts, chopped
24 small cooked prawns, peeled, deveined

Method

1

Using a small sharp knife, trim the mushroom tops to form a larger cavity for the stuffing.

2

Beat the ricotta with a whisk until almost smooth. Stir in the pesto, tomatoes and hazelnuts. Season with salt and pepper.

3

Spoon the filling into mushroom cavities. Top each with 1 prawn. Secure with a toothpick. Serve.

Ingredients

 12 medium button mushrooms, stems removed
 12 medium Swiss brown mushrooms, stems removed
 200g fresh piece ricotta cheese
 ¼ cup basil pesto
 ¼ cup (40g) semi-dried tomatoes, finely chopped
 ¼ cup roasted hazelnuts, chopped
 24 small cooked prawns, peeled, deveined

Directions

1

Using a small sharp knife, trim the mushroom tops to form a larger cavity for the stuffing.

2

Beat the ricotta with a whisk until almost smooth. Stir in the pesto, tomatoes and hazelnuts. Season with salt and pepper.

3

Spoon the filling into mushroom cavities. Top each with 1 prawn. Secure with a toothpick. Serve.

Pesto, Prawn & Ricotta Mushrooms

Tags:

 Quick n Easy

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