Moroccan Mushrooms
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  1. 4 large field mushrooms
  2. small tub ricotta cheese
  3. 1 mango chopped
  4. 1/2 cup almond meal
  5. 1 tsp Moroccan spice
  6. 1/2 tsp chilli flakes
  7. 2-3 chopped spring onions
  8. Parmesan cheese, grated
  9. Olive oil to drizzle
  1. Remove stalks from each mushroom. Place on baking paper in a baking dish, face up.
  2. In a bowl, combine ricotta, almond meal, mango, Moroccan spices and chilli flakes.
  3. Divide into 4 lots and fill the top of each mushroom.
  4. Sprinkle with grated cheese and drizzle with oil.
  5. Place in moderate oven (fan forced: 160C) and bake for about 15 minutes, until golden brown.
  1. Serve with couscous and vegetables or a tossed green salad.
Merridy Casson