Stuffed Mushrooms with Ricotta

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4 Portobello mushrooms

150 g (6 ounces) fresh ricotta

½ cup grated parmesan cheese

1 tablespoon chopped parsley

½ tablespoon thyme leaves

½ tablespoon of chopped Italian parsley

90 g (4 ounces) bacon, rind removed, chopped

Preheat fan grill to medium.  Line a baking tray with foil.

Cut stems from each mushroom and discard stems.  Place mushrooms on tray, skin side down.

Mix together ricotta, parmesan and herbs.  Divide between mushroom tops.

Scatter over chopped bacon.

Cook for 10 mins or until bacon is golden.