Print Options:

Pesto, Prawn & Ricotta Mushrooms

Yields24 Servings

 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.

Nutrition Facts

Servings 24