Anti-inflammatory, Gluten & Dairy Free, Mediterranean Diet
4 large field mushrooms
small tub ricotta cheese
1 mango chopped
1/2 cup almond meal
1 tsp Moroccan spice
1/2 tsp chilli flakes
2-3 chopped spring onions
Parmesan cheese, grated
Olive oil to drizzle
Remove stalks from each mushroom. Place on baking paper in a baking dish, face up.
In a bowl, combine ricotta, almond meal, mango, Moroccan spices and chilli flakes.
Divide into 4 lots and fill the top of each mushroom.
Sprinkle with grated cheese and drizzle with oil.
Place in moderate oven (fan forced: 160C) and bake for about 15 minutes, until golden brown.
Serve with couscous and vegetables or a tossed green salad.