Ricotta mushrooms with thyme pangrattato

Method

• 1
  Heat 2 tablespoons oil in a frying pan over medium heat. Cook breadcrumbs, thyme and garlic, stirring, for 5 minutes or until crisp and golden. Season with salt and pepper.
• 2
  Preheat oven to 180ºC. Brush a large baking dish with a little of the remaining oil. Place the mushrooms in the dish. Drizzle over remaining oil. Bake, turning halfway through cooking, for 25-30 minutes or until tender.
• 3
  Arrange the mushrooms, stem-side up, on a serving platter. Fill with the ricotta and top with the breadcrumb mixture.