Ingredients
4 large cultivated mushrooms
4 tbsps ricotta cheese
50g porcini mushrooms
½ onion
1 garlic clove
Some chives
2 tbsps Parmesan, grated
1 egg
50g smoked Applewood cheese
3 marinated Kalamata olives
Fried celery leaves

Method

Remove the stem from the cultivated mushrooms.

In a frying pan, cook the onion, garlic and porcini. Drain any liquids.

In a food processor, blend the porcini mix, egg, Applewood cheese and ricotta cheese. Add the chives and season.

Stuff the hollow mushroom caps with the porcini blend. Sprinkle the grated Parmesan on top and bake in oven at 175˚C for eight minutes.

Place mushrooms in a plate and garnish with marinated olives and fried celery leaves.

Janice Germani is a Chef tournant, The Westin Dragonara Resort, St Julian’s.

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