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Ingredients
Method
- 4 big portobello mushrooms
- 3 tbsp ricotta
- 30g grated parmesan cheese
- 30g mature cheddar, grated
- 1 tbsp tarragon leaves
- Preheat the grill to a high setting. Remove the stalks of the mushrooms, season well, and pop onto a baking tray. Mix together the cheeses and herbs, season well, then spoon the mixture onto the mushrooms and grill for 10 mins. Serve with peppery leaves.
10 mins
2 serving
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