Baked Ricotta Stuffed Mushrooms

GF, DF, V

Ingredients

4-6 large field mushrooms, or 12 cup mushrooms, stalks removed

olive oil

1-2 cups almond meal (or left over ricotta from zucchini canneloni recipe)

200g cherry tomatos

Zucchini chopped, or zucchini cores (from zucchini canneloni) chopped along length into 2-3 pieces

Optional fillings:

 · sun-dried tomatoes, finely chopped

· chopped pitted kalamata olives

· grated DF parmesan

· chopped chives

chopped onion

Method:

Preheat oven to 200°C. Brush the mushrooms on both sides with olive oil. Place mushrooms, cavity-side up on an oiled baking tray

Combine the almond meal with enough water to form a ricotta consistency. Add chopped mushroom stalks, salt and pepper, and optional ingredients to taste (sun-dried tomatoes, olives, parmesan, chives, onion).

Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.

Add tomatoes and zucchini to a bowl, drizzle with oil, then place on an oven tray.

Bake mushrooms and tomatoes/zucchini for 15-20 minutes or until topping is golden and mushrooms are tender.