Hazelnut Pesto and Prawn Mushrooms

• 12 medium mushrooms, stalk removed
• 12 medium swiss brown mushrooms, stalk removed
• 200 g fresh ricotta
• 14 cup basil pesto
• 14 cup sun-dried tomato, finely chopped (40g)
• 14 cup roasted hazelnuts, chopped
• 24 small cooked prawns, peeled, deveined

1. Using a small sharp knife, trim the top of the mushrooms to form a larger cavity for the stuffing.
2. Beat the ricotta until almost smooth.
3. Add the pesto and stir to combine.
4. Stir in the tomatoes and hazelnuts.
5. Season with salt and pepper.
6. Spoon the filling into the mushroom cavity.
7. Top each with a prawn and secure with a skewer/toothpick.
8. Serve.

mushrooms, swiss brown mushrooms, fresh ricotta, basil pesto, tomato, hazelnuts, prawns

Taken from www.food.com/recipe/hazelnut-pesto-and-prawn-mushrooms-268580 (may not work)