Pesto, Prawn & Ricotta Mushrooms
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
Using a small sharp knife, trim the mushroom tops to form a larger cavity for the stuffing.
Beat the ricotta with a whisk until almost smooth. Stir in the pesto, tomatoes and hazelnuts. Season with salt and pepper.
Spoon the filling into mushroom cavities. Top each with 1 prawn. Secure with a toothpick. Serve.