2 large portabello mushrooms
4 closed cup mushrooms finely chopped
4 tablespoons ricotta
300g puff pastry
1 tablespoon chopped fresh thyme leaves
1 shallot finely chopped
1 egg beaten in a mug
A little plain flour to dust the work surface
A handful of your favourite salad leaves to accompany
preparation 5 mins • you cook for 15 mins • total time 45 mins
Watch a 30 second preview of my cook-along video below
This is a great vegetarian dish that's easy to do, tastes great and looks really fantastic. In that lovely puff pastry parcel is a large portabello mushroom stuffed with a mix of chopped mushrooms, ricotta and fresh thyme. The fragrant thyme perfumes a dish that's bound together by creamy ricotta. Whether you're vegetarian or not, try this and you wont be disappointed.
Frying pan/wok to cook the chopped mushrooms
Small mixing bowl
Spoons to stir and mix
Before you start, preheat your oven to 200c. Have all of the ingredients ready as above with space cleared on your work surface to roll out the pastry. Put your frying pan/wok on a high heat with the chopped mushrooms, shallot and thyme alongside. Now click here!