Baked Portobello with Ricotta
(recipe adapted from Jamie Oliver's 30 minutes meal)
6 large Portobello mushrooms
1 clove garlic, finely chopped
1 fresh red chilli, finely chopped
2 tbsp finely chopped fresh flat-leaf parsley
zest and juice from ½ lemon
100g ricotta cheese
Lay the mushrooms, stalk side up, on a chopping board.
Trim the stalks and place the mushrooms stalk side up in an oven-proof dish that they fit into fairly snugly.
Combine finely chopped garlic, red chilli, lemon zest and parsley, and divide between the mushrooms.
Drizzle well with lemon juice and olive oil and season.
Cut the ricotta into chunks and pop one on each mushroom.
Bake in a 180C oven for 15 minutes, or until golden.