Extreme value & extreme freshness, guaranteed!
Open 7 Days
Fresh produce from over 150 local growers



Mon-Fri: 7:30 AM – 6:30 PM
Saturday: 7:30 AM – 5:30 PM
Sunday: 8:00 AM – 5:30 PM

What are your Public Holiday hours?

COVID-19 – Advice for Customers

Stuffed Mushrooms w/ Ricotta, Pesto & Prosciutto

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.

For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: