Portabello Mushrooms stuffed with Ricotta and fresh garden herbs

Just made this for lunch, delicious, easy and quick!

1. Heat Oven to 200 deg C. Remove Mushroom stalks. Put on a foil lined tray and drizzle olive oil and a sprinkle of salt in both sides. Soften the mushroom in over for 5 minutes, turning once.

2. Mix your stuffing. 3-4 tablespoons of Ricotta, 1 clove of crushed garlic, mixed herbs (I used Basil, Oregano and chives from our garden, a squeeze of lemon juice and salt. Mix and add to the underside of the half cooked mushrooms.

Sprinkle some Parmesan or regular grated cheese (not too much).

Put in oven for 10 - 15 mins or until cheese is melted.

Remove, add a another sprinkle of salk, a sprinkle of fresh parsley and a drizzle of Olive Oil. 

                                    You'll love it!