Skip to main content

Lemon and thyme roast pork with ricotta stuffed mushrooms

Skip to IngredientsSkip to Method

This Lemon and Thyme Roast pork with Ricotta Stuffed Mushrooms recipe delivers everything perfect roast pork should have - including crisp, crunchy crackling.

  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time15 minutes
Lemon and thyme roast pork with ricotta stuffed mushrooms


  • 1 tbsp sea salt
  • 1 tbsp thyme leaves
  • 1 lemon, zested
  • 2.2kg Coles Australian Boneless Pork leg roast
  • 6 medium portabella mushrooms, stalks removed
  • Olive oil spray
  • 250g fresh ricotta
  • 1/4 cup semi-dried tomatoes, drained, finely chopped
  • 1/4 cup (25g) finely grated parmesan
  • 1/3 cup basil leaves, finely chopped
  • Steamed broccolini, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Combine the salt, thyme and lemon zest. Rub into the scoring of the pork rind. Place the pork on a rack in a roasting pan. Roast in oven for 30 mins or until the rind begins to crack. Reduce heat to 180°C and cook for 40 mins.
  2. Step 2

    Meanwhile, spray the mushrooms with oil spray. Combine the ricotta, semi-dried tomatoes, parmesan and basil. Season with salt and pepper. Spoon the ricotta mixture into the mushrooms. Place the mushrooms around the pork and cook for a further 35 mins or until pork is cooked through. Cover pork with foil and set aside for 30 mins to rest.
  3. Step 3

    Slice the pork and serve with ricotta stuffed mushrooms and broccolini.