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Ingredients

80ml (1/3 cup) olive oil
70g (1 cup) fresh breadcrumbs (made from day-old bread)
2 tablespoons fresh thyme leaves
1 garlic clove, crushed
18 small cup mushrooms, stems removed
185g (3/4 cup) fresh ricotta

Method

Step 1 Heat 2 tablespoons oil in a frying pan over medium heat. Cook breadcrumbs, thyme and garlic, stirring, for 5 minutes or until crisp and golden. Season with salt and pepper.
Step 2 Preheat oven to 180ºC. Brush a large baking dish with a little of the remaining oil. Place the mushrooms in the dish. Drizzle over remaining oil. Bake, turning halfway through cooking, for 25-30 minutes or until tender.
Step 3 Arrange the mushrooms, stem-side up, on a serving platter. Fill with the ricotta and top with the breadcrumb mixture.

Ricotta mushrooms with thyme pangrattato

How to make Ricotta mushrooms with thyme pangrattato

Ingredients

Method