Stuffed Mushroom Caps with Ricotta, Walnuts and Sage

Recipe by: Chef Andrew Knessey

Serves 6

INGREDIENTS

• 6 medium brown Mushrooms
• ½ cup walnuts, finely chopped
• ¾ cup Ricotta cheese
• 3 leaves sage, chopped
• 2 tbsp GC Savory Proprietary Blend Extra Virgin Olive Oil
• 1 shallot, finely chopped
• salt & pepper
• GC Sage Finishing Sea Salt and GC Organic Lavender Tellicherry Pepper, to taste

TO PREPARE

1. Preheat oven to 375˚
2. Wash mushrooms and allow to dry. Pop the stems out of the cap and finely chop the stems by hand or in a kitchen aid
3. Heat oil in a pan and add chopped mushrooms, then shallots. Season with salt & pepper. Cook until dry, remove from pan and allow to cool
4. Combine ricotta, walnuts, sage, and mushrooms in a bowl. Season salt & pepper
5. Spoon into reserved mushroom caps
6. Bake on a tray at 375˚ for 15 minutes
7. Serve immediately

TO SERVE