Taste Bud Pleasures

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Whilst some people squirm at the thought of mushrooms we drool with delight πŸ™‚

At the moment we’re obsessed with baking stuffed mushrooms and this is one of our favourite ways to do so:

Baked Stuffed Mushrooms




  • 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


  1. Preheat oven to 200Β°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.
  2. Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, salt and pepper and egg in a large bowl.
  3. Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.
  4. 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.


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