Ricotta-stuffed field mushrooms with polenta Recipe
A quick and easy mid-week dinner
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Cooking tools:
- Oven
- Stove
- Saucepan
- Measuring cup
- Measuring spoon
- Cake pan
- Parchment paper
- Spoon
- Mixing bowl
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Plate
Ingredients
- 125g one-minute polenta
- 300g ricotta
- ¼ cup chopped sun-dried tomatoes
- ¼ cup shredded parmesan
- 1 tbsp thyme leaves, plus extra
- Salt
- cracked black pepper
- 4 field mushrooms
- 100ml of olive oil
- ¼ cup balsamic vinegar
- 1 garlic clove, crushed
- 120g wild rocket
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