4 field mushrooms
1 cup ricotta cheese drained
¼ cup Wattle Grove basil and cashew pesto
¼ cup grated parmesan cheese
Salt & pepper
4 slices proscuitto
Remove the stalks and chop them finely then lay the mushroom caps on a baking paper-lined tray, bottoms up. Mix the chopped mushroom stalks with the ricotta, pesto, parmesan, salt & pepper and evenly top the mushrooms with this mixture. Drape a slice of prosciutto over the top then pop into a 180° oven and cook for approx. 8 to 10 minutes.
Serves: 4 for breakfast with toast.
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