Triple cheese & tarragon-stuffed mushrooms

1 of 5-a-day calcium cheese dinner gluten free portobello mushroom stuffed mushrooms supper vegetarian

N/A

Source

Ingredients

4large Portobello mushrooms

3 tbsp ricotta

30g parmesan or vegetarian alternative, grated

30g grated mozzarella or cheddar

1 tbsp tarragon leaves (optional)

rocket salad, to serve

Method

Heat the grill to high. Remove the central stalks of the mushrooms, season and place on a baking tray. Mix the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for 8-10 mins, or until bubbling and oozy.

Remove from the tray with a spatula, season and serve with a rocket salad.