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Pesto, pine nut + Ricotta stack 

  • 2 large flat field mushrooms

  • 2 handfuls of mixed eggplant, capsicum and zucchini

  • Sun dried tomato pesto

  • 1 tablespoon fresh chives, chopped

  • 2 tablespoons toasted pine nuts

  • 1 teaspoon crushed garlic

  • 1 teaspoon lemon rind, finely grated

  • 1 palm size portion of ricotta cheese

  • 1 tablespoon olive oil 

  1. Cut eggplant, zucchini and capsicum into strips, leave mushrooms whole and grill or fry with olive oil until tender.

  2. Combine ricotta, chives, garlic and lemon rind in a bowl.

  3. Place cooked mushrooms stem side up on a plate and layer with cheese mixture and slices of eggplant, capsicum and zucchini.

  4. Dress generously with pesto and sprinkle with pine nuts. 

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