1 pkt Little Lucifer Smoking Chips Savoury Herb Flavour
What to do
In a large mixing bowl combine the ricotta, sun-dried tomatoes, parsley and oregano and mix to combine. Adjust the seasoning with salt and freshly cracked black pepper.
In a small mixing bowl combine the breadcrumbs, parmesan and pinenuts and drizzle in 1 - 2 tbsp of extra virgin olive oil or until the mix is evenly coated.
Place the mushrooms onto a roasting tray and divide the ricotta mix evenly between all the mushrooms before topping with the crumb mixture and placing into the preheated BBQ kettle. Bake on indirect, low-heat for 40 - 60 minutes before cooling slightly and serving.