4 Large Mushrooms
1 Onion
1 red pepper
1/2 courgette
1 tbsp ricotta cheese
Salt
Pepper
Sesame Seeds
Olive Oil
How to prepare:
Warm the oven to 190ªC.
Scoop out the centre of the mushrooms and wash.
Place the mushrooms in the oven sprinkled with salt and olive oil for about 10 minutes.
Meanwhile cut the onion, red pepper, courgette and the mushroom centres into small pieces.
Place all the cut ingredients in the wok and allow about 8 minutes to tender and mix the flavours.
Turn the hob off and add the ricotta cheese.
Take the mushrooms out of the oven and stuff with the wok content.
Sprinkle with salt, pepper and sesame seed and place back into the oven for another 20 minutes.
Serve warm with a rich salad - in the picture is pumpkin and egg plant salad - and a piece of bread.
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