Hazelnut Pesto and Prawn Mushrooms

Sounds fantastic. I love mushrooms & prawns.

• Ready In: 15 mins
• Yields: 24 mushrooms

Ingredients

• 12  medium mushrooms, stalk removed
• 12  medium  swiss brown mushrooms, stalk removed
• 200  g fresh ricotta
• 1⁄4 cup basil pesto
• 1⁄4 cup sun-dried tomato, finely chopped (40g)
• 1⁄4 cup  roasted hazelnuts, chopped
• 24  small  cooked  prawns, peeled, deveined

Directions

1. Using a small sharp knife, trim the top of the mushrooms to form a larger cavity for the stuffing.
2. Beat the ricotta until almost smooth. Add the pesto and stir to combine. Stir in the tomatoes and hazelnuts. Season with salt and pepper.
3. Spoon the filling into the mushroom cavity. Top each with a prawn and secure with a skewer/toothpick. Serve.