Ricotta Stuffed Portobello Mushrooms With Creamy Ricotta

Preheat your oven to 180 degrees. Clean the portobello mushrooms with a damp cloth, remove the stems, and set aside. The stems can be finely chopped and added to the ratatouille mixture for extra flavor.

In a bowl, combine ricotta, half of the finely grated Parmesan cheese, a pinch of salt, and pepper. Mix well until smooth. Stuff each mushroom cap generously with the ricotta mixture and set aside on a baking tray lined with parchment paper.

To prepare the ratatouille, heat olive oil in a large pan over medium heat. Add the crushed garlic and sliced brown onion, cooking until they become soft and fragrant.

Add the chopped aubergine, zucchini, and red capsicum to the pan. Cook for about 5 minutes, or until the vegetables start to soften.

Stir in the chopped tomatoes, tomato paste, dried oregano, and water. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.

While the ratatouille is simmering, bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Serve the baked ricotta-stuffed portobello mushrooms on a bed of fresh rocket. Top the mushrooms with the remaining grated Parmesan cheese and fresh basil. Accompany with the ratatouille on the side.