Portobello mushrooms stuffed with ricotta cheese

Ingredients

• 1 tbsp olive oil, plus extra for greasing
• 125 g ricotta cheese
• 2 oregano sprigs, leaves only, finely chopped
• 3 tbsp finely grated Parmesan
• 4 large Portobello mushrooms, cleaned and peeled
• Sea salt and freshly ground black pepper

Method

1. Heat the oven to 220°C (gas 7) and oil a baking sheet.
2. Mix the ricotta with the oregano, 2 tablespoons of Parmesan and seasoning.
3. Spread the filling over the undersides of the mushrooms and place them stalk-side up on the tray.
4. Drizzle with olive oil, add the remaining Parmesan and bake for 10–12 minutes, until tender and browned.