Special Diet

  • 4 large flat chestnut or portobello mushrooms
  • 2 tablespoons garlic-infused olive oil
  • salt and pepper
  • rocket salad, to serve
  • 200 g (7 oz) ricotta cheese
  • 12 large basil leaves, roughly chopped
  • finely grated rind of 1 lemon
  • 25 g (1 oz) Parmesan cheese, grated
  • 25 g (1 oz) pine nuts

Remove the stalks from the mushrooms and brush all over with the oil. Season to taste and place on a baking sheet, skin side up. Cook under a preheated hot grill for 5 minutes.

Meanwhile, mix all the filling ingredients in a bowl and season to taste. Turn the mushrooms over and pile the filling into the cavities, pressing it down.

Cook for a further 3–4 minutes until the filling is golden and the mushrooms are cooked through. Serve immediately with a rocket salad.

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