It’s my last full week at work before the summer holidays and I am finding the work/life balance pretty tough at the moment. On the one hand, it is the last week with my current class which I want to make the most of, but I am also itching to get into full holiday mode and start packing!!!
Today’s recipe was created by accident last week when I was trying to make a light supper whilst Ian was at football practice. I fancied mushrooms on toast but decided to jazz them up a bit with a few ingredients I had in the fridge.
I think these mushrooms would make a perfect starter for a dinner party served with a salad and some crusty bread, or as a light lunch or snack like I enjoyed them.
A dozen mushrooms, with the stalks removed
Three tablespoons of ricotta cheese
Two teaspoons of pesto
A clove of garlic, finely chopped
A sprinkling of fresh Parmesan
How to make it
- Begin by preheating the oven to 180°C, Gas Mark 4
- In a large ovenproof dish, drizzle some olive oil then place the mushrooms in cap-side down
- In a small bowl (or the ricotta tub if you want to save on washing up like me!) mix together the ricotta cheese, pesto and garlic
- Spoon the ricotta mixture into the mushrooms
- Top with a sprinkling of Parmesan
- Bake in the oven for about 20 minutes or until the cheese is golden
- Serve warm with salad and crusty bread