Stuffed Mushrooms With Ricotta & Stilton

• 2 x portobello mushrooms
• 2 tsp tomato puree
• 75g stilton
• 200g ricotta
• A couple of sprigs of parsley (finely chopped)
• 3 tbsp fine breadcrmbs
• 3 tbsp grated parmesan
• salt & pepper

1. Pre heat oven to 200u0b0.
2. Clean the mushrooms and remove the stalk and push them with a little olive oil. Spread 1 tsp of the tomato puree over the inside of each of the mushrooms.
3. In a bowl, crumble in the stilton and mix in the ricotta, mustard and parsley. Combine together until you get an even mixture. In another bowl combine the breadcrumbs and parmesan.
4. Spoon the ricotta mixture on to the mushrooms (pile it high!) and sprinkle the breadcrumbs and parmesan on top. sprinkle over a little olive oil.
5. Pop in the oven for 10mins. If you need to, pop under the grill for a few minutes to brown the top.

portobello mushrooms, tomato puree, stilton, ricotta, couple, breadcrmbs, parmesan, salt

Taken from www.yummly.com/recipe/Stuffed-Mushrooms-with-Ricotta-_-Stilton-1523454 (may not work)