100g Parmesan cheese, grated
3 tablespoons Beerenberg Caramelised Onion
2 tablespoons parsley, chopped
4 sprigs thyme, leaves picked
salt & pepper
12 button mushrooms
Preheat the oven to grill at 200°C. In a bowl, mix the parmesan, ricotta, Beerenberg Caramelised Onion, parsley and thyme, with a big pinch of salt and pepper.
Remove the stalks from the mushrooms and place on a baking tray. Add a spoonful of the parmesan mixture to each of the mushrooms. Grill for 3 - 5 minutes or until golden brown.