Mushrooms stuffed with lamb, ricotta and pesto

•    Pre-heat the oven to 180°C, Gas Mark 4 (350°F).
•    Heat 1 tbsp of oil in a frying pan.  Add the minced lamb. Break up the mixture with a wooden spoon to stop large clumps forming.
•    Brush the mushrooms. Remove the stalks and chop them. Add the stalks into the frying pan.  
•    Take the pan off the heat when everything is browned and transfer to a bowl. Add the ricotta and pesto. Mix and season to taste.
•    Lightly oil the mushrooms and stuff them with the mince mixture. Place them in an oven dish and cook for 10 minutes.
•    Sprinkle over the grated cheese then the chopped pine nuts and continue to cook in the oven for around 10 minutes.
•    Serve hot as a starter or snack, accompanied by a salad.

Tip:  You can also use small mushrooms for this recipe and serve them as canapes.