Special occasions require special food. This baked ricotta with with hummus fits the bill!
100 g fresh ricotta
1 free-range egg, lightly beaten
⅓ cup finely chopped fresh chives
salt and pepper to taste
375 g punnet mushrooms
2 Tbsp extra virgin olive oil
220 g tub hummus
30 g fresh baby spinach leaves
- Combine ricotta, egg and half the chives in a bowl. Season with salt and pepper. Mix well.
- Remove and discard stems from mushrooms. Place stemside up on a large oven tray lined with baking paper. Divide ricotta mixture evenly among mushrooms. Drizzle with oil.
- Cook in a hot oven (200C) or about 20 minutes, or until golden and tender.
- To serve, spread hummus on serving plates, top with spinach and mushrooms. Drizzle with extra oil. Garnish with chives.