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stuffed mushrooms

STUFFED MUSHROOMS WITH RICOTTA AND WALNUTS ON TOAST

This beautiful breakfast idea of baby portobello mushrooms and creamy ricotta cheese from Gordon Ramsay’s Healthy Appetite is equally good on a leafy salad as a starter.

 

INGREDIENTS

  • Olive oil, to drizzle
  • 300g portabellini (baby portabello) mushrooms, cleaned
  • Sea salt and black pepper
  • 350g ricotta
  • 60g (about 4tbsp) chopped walnuts
  • 1 oregano sprig, leaves only, chopped
  • 2tbsp grated parmesan
  • 8 slices of multi-seeded rye or sourdough bread

METHOD (see ya.. please come back)

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