Mel Christensen

Mel Christensen

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Silverbeet & Ricotta Stuffed Mushrooms


Silverbeet, Ricotta & Roasted Pepper Stuffed Mushrooms 


  • 6 large field mushrooms, stems removed
  • 2 tbsp olive oil infused with one large clove of garlic – crushed (for brushing onto mushrooms)
  • 6 Pieces of roasted capsicum. skin removed (you can buy these or do them yourself by grilling your capsicums until starting to blacken, then placing in a knotted freezer bag for a few minutes to loosed off the skins)

Stuffing –

  • I medium bunch silverbeet – stems and coarse veins removed
  • 2 eggs, beaten lightly
  • 400g fresh ricotta
  • 100g mozzarella, tasty or fresh parmesan, grated (for best results use a combination of all three!)
  • Handful of parsely, chopped
  • Chopped chives or spring onions to taste, optional
  • Sea Salt & Crushed Pepper

Garnish –

  • Extra cheese for the top


  1. Heat the oven to 180C
  2. Line a baking tray with baking paper.
  3. Wash and dry the silverbeet and chop coarsely.  Place in a freezer/plastic bag, knot and microwave for about 3 minutes to wilt the leaves.
  4. Place the silverbeet in large bowl or and add the rest of the stuffing ingredients.  Combine well.
  5. Brush the outside of the mushrooms with olive oil and garlic mixture.
  6. Line each mushroom cup with your piece of capsicum. (This creates that nice colour contrast shown in the picture.)
  7. Divide the stuffing between the six cups and top each one with a sprinkling of cheese.
  8. Bake in the oven for about 40 minutes or until starting to turn golden.