Stuffed Mushrooms

INGREDIENTS
18 button mushrooms
1 clove of garlic, crushed
¼ cup ricotta cheese
½ tsp finely chopped fresh marjoram
¼ tsp finely chopped fresh rosemary
2 slices proscuitto, finely sliced
2 tsp olive oil
Mozzarella, grated

METHOD
Preheat oven to 180°C.
Remove the stems from the mushrooms and trim their rounded tops with a sharp knife so as to give them a flat base when placed upside down.
Finely chop stems and trimmed tops, then sauté with garlic until soft, cool.
Place ricotta, herbs, proscuitto and oil in a small bowl and stir to combine.
Add sautéed mushrooms.
Season well with salt and freshly ground black pepper.
Spoon the ricotta filling into the centre of the mushrooms and place them on a baking tray.
Lightly season with salt and pepper.
Sprinkle with grated mozzarella and bake for 12-15 minutes.

SERVINGS
18

SOURCE
Adapted from Marie Claire Food and Drink