Donna Hay - Recipes

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.