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
  1. 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.
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