Approx 30 Champignon mushrooms de-stalked
1 cup Ricotta cheese drained
¼ cup Wattle Grove Basil and cashew pesto (or pesto of your choice)
¼ cup grated parmesan cheese
Fresh ground black pepper and salt to taste
Lay the mushrooms on a baking paper-lined tray, bottoms up. Mix all other ingredients together in a bowl and place a small amount on the mushroom (do not put too much in the mushroom cap.)
Have the oven pre heated to 180 degrees and cook the stuffed mushrooms for approx. 8 to 10 minutes. Season as required and enjoy!
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