roasted sage and pancetta mushrooms
- 8 field mushrooms
- 8 cloves garlic, unpeeled
- ¼ cup (60ml) olive oil
- sea salt and cracked black pepper
- 400g ricotta
- 4 slices pancetta, torn
- 1 bunch sage, leaves picked
Preheat oven to 220°C (425°F). Place the mushrooms and garlic on a baking tray, drizzle with the oil and sprinkle with salt and pepper. Roast for 10 minutes, top with the ricotta, pancetta and sage and roast for a further 10 minutes or until the ricotta and pancetta are golden. Serves 4.
find recipe by ingredients
find recipe by meal
join our newsletter
Enter your email below for the latest news and special offers
© Donna Hay Home Pty Ltd
SIGN UP FOR OUR NEWSLETTER
