Ricotta and yoghurt stuffed mushrooms

Spring has sprung and that means one thing (besides flowers and angry magpies)…it’s becoming BBQ weather. As the weather gets warmer and days longer, the desire to sit inside quickly evaporates. So when dinner time comes around, the BBQ beckons.

We cook the usual. Sausages, beef patties and chicken. However a healthy, tasty side perfect for vegetarians are stuffed ricotta and yoghurt mushrooms.

  • 8 button mushrooms
  • 150g ricotta
  • 70g feta cheese (Danish is best for this)
  • 2 tablespoons yoghurt
  • 1 tablespoon basil pesto (or just basil)
  • Squeeze lemon
  • Salt and pepper to taste
  • Pull the stalk out of each mushroom – be careful not to break the mushroom cap
  • Mix the ricotta, feta, yoghurt, basil pesto, lemon and salt and pepper until well combined
  • Spoon approximately 1 tablespoon of mixture into each mushroom – it will overflow
  • Cook on the BBQ until the mushrooms are soft and filling has melted slightly.

I’m not a huge mushroom fan but this is a perfect BBQ accompaniment – whether it be a breakfast fry-up or meat feast dinner, it’s a crowd pleaser.

Farewell fun yoghurt fact: ‘In the United States, “yogurt” is a federally regulated term that can only refer to products that were created with one or both of the bacteria Lactobacillus bulgaricus and Streptococcusthermophilus.’


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