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Serves 2 1 teasp Massel Stock Powder, Vegetable
1 tbsp sweet chilli sauce
4 tbsp ricotta cheese
2 large mushrooms (portabello or flat)
2 tbsp parsley
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Preheat oven to 190oC (375oF). Carefully remove stem and peel mushrooms. Combine ricotta, Massel Stock Powder, sweet chilly sauce and parsley. Fill mushroom caps with mixture. Place on oiled oven tray. Bake 15-25 minutes (depending on mushroom size) or until the mushroom is soft and ricotta is slightly browned.
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