MUSHROOM CRACKERS RECIPES

Steps:

• chop mushroom stems.
• sauté stems and garlic in butter and olive oil
• crush ritz crackers and add crackers, bread crumbs and parm cheese.
• stuff mushrooms.
• bake 375 for 30 min.

Steps:

• Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the olive oil in a frying pan over a medium-low heat and cook the shallot for 3-4 minutes until soft. Add the garlic for the final 1 minute.

  Increase the heat to high and add the chopped mushrooms and thyme. Cook, stirring frequently, for 6 minutes, until the liquid has evaporated and the mushrooms are nicely browned. Tip into a medium bowl and leave to cool. Add the ricotta and pine nuts to the bowl and mix to combine. Season lightly.

  Roll out a sheet of filo pastry and brush with butter. Divide it into three lengthways, then cut it in half widthways, so you have 6 rectangles. Place 1 tsp of the filling at one short end of a rectangle, then roll up the pastry. Pinch the ends to form a cracker shape. Repeat the same process with the remaining filling and sheets of filo.

  Place the parcels on a baking sheet lined with baking parchment. Brush with remaining butter and bake them for 15 minutes until golden. Once cooled slightly, tie chives around the ends to decorate.