375 ml White Balsamic
300g Fresh Ricotta
1 Bunch Warrigal Green or Chopped Spinach (save some for garnishes)
1 soup spoon of ground native aniseed, pepper, alpine mint bush, aussie furikaki, bush tomatoes, lemon myrtle

Cook Balsamic to syrup consistency. Mix Ricotta, Spinach and herbs. Stuff Mushroom. Cook for 10/15 mins.

Serve mushrooms hot on a bed of warrigal green salad or any other green and drizzle with the balsamic syrup.

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