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    Ricotta-stuffed portabello mushrooms

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    Ricotta-stuffed portabello mushrooms

    • Vegetarian
    • Total time: Ready in 35 minutes 35 minutes

    Serves: 4


    250g pack essential Waitrose Cherry Tomatoes
    1 tbsp olive oil
    2 cloves garlic, crushed
    4 large flat portabello mushrooms, peeled
    250g tub essential Waitrose Italian Ricotta
    25g fresh breadcrumbs
    130g bag essential Waitrose Sweet Salad


    1. Preheat the oven to 200ÂșC, gas mark 6. Place the tomatoes in a roasting tin with the olive oil and crushed garlic. Season and roast for 15 minutes.

    2. Meanwhile, place the mushrooms on a baking tray, stalk-side up.

    3. When the tomatoes are ready, mix them into the ricotta and season. Spoon the mixture onto the mushrooms and sprinkle with breadcrumbs. Bake for 20 minutes until golden and crisp. Serve with the salad.

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