To make the filling or stuffing, mix all the ingredients such as ricotta cheese, garlic, chives, Parmesan, black pepper, salt, dijon mustard, and Rich's Double Cream.

Remove the legs from the mushrooms, then flip so that the belly of the mushroom is facing up and forming a bowl shape.

Put the filling on top of the mushrooms, and sprinkle with bread crumbs and parmesan cheese.

Then bake at 200°C for 10 minutes.

Stuffed Portobello Mushroom is ready to be served.

10 pcs