24 field mushrooms
30ml extra virgin olive oil
10g Riviana Minced Garlic
10g Riviana Crushed Red Chilli
300g ricotta cheese
50g Riviana Capers/ Garden Supreme Capers
90g Riviana Fire Roasted Red Pepper Strips
50g Riviana Pitted Black Olives
30ml Riviana Balsamic Glaze
Place mushrooms in a baking dish, and toss in olive oil. Top with rosemary, garlic and chilli. Bake at 180°C for 15 minutes, or until tender and aromatic.
Top mushrooms with ricotta, capers, peppers and olives. Drizzle with extra olive oil and balsamic glaze.