Baked mushrooms with pesto & ricotta
  • 16 cup mushrooms
  • 5 tbsp extra-virgin olive oil
  • 300g tub ricotta
  • 3 tbsp green pesto
  • 2 garlic cloves , finely chopped
  • 25g freshly grated Parmesan
  • 1 rounded tbsp pesto and 3 tbsp chopped fresh parsley.
Preheat the oven to 200C. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with the oil.
Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish.
Mix the ricotta, pesto and garlic and spoon into the mushrooms. Sprinkle over the Parmesan and drizzle over the rest of the oil.
Bake for about 20-25 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden.
If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

Creamy Risotto with mushrooms
  • 20g butter
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1.5 cups brown rice
  • 250 g sliced mushrooms
  • 0.25 cup white wine
  • 4 cups hot chicken stock
  • 0.3 cup Parmesan cheese
  • 2 tbsp parsley
  • pepper
Fry onion, pepper, and mushrooms in oil and butter until soft and golden.
Stir in rice and cook until rice is transparent.
Stir in wine, if using, and allow to evaporate. Stir one ladle of stock,cover and simmer gently for several minutes (approximately 30 minutes).
Remove from the heat and stir in Parmesan cheese, parsley, extra butter if using and pepper to taste.