Baked stuffed mushrooms

Ingredients:

• 4-6 large field mushrooms, stalks removed
• olive oil
• 3 cups (600g) ricotta
• 60g sun-dried tomatoes, finely chopped
• 1 tablespoon chopped pitted kalamata olives
• 1/4 cup (20g) grated parmesan
• 2 teaspoons chopped oregano
• 2 tablespoons chopped flat-leaf parsley, plus extra for garnish
• salt and pepper
• 1 egg, lightly beaten

Preparation:

            Preheat oven to 200°C. Brush the mushrooms on both sides with olive oil. Place mushrooms, cavity-side up on a baking tray lined with non-stick baking paper.

           Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, salt and pepper and egg, in a large bowl.

          Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.

         Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender. Place on serving plate and sprinkle with extra chopped parsley. Serve with a green salad or toasted bread.