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Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)
Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)
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Total Time:
35 minutes
Elevate the classic stuffed mushroom by using Portobello or field mushrooms with a sturdy cap for the ricotta filling. Perfect as a starter or antipasti.
Ingredients:
  • 75 g good crumbly ricotta cheese
  • 1 lemon zest of
  • 1 fresh red chilli deseeded and finely chopped, to taste
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons fresh oregano or marjoram leaves finely chopped
  • 1 small handful Parmesan cheese freshly grated, plus extra for sprinkling
  • 4 handfuls mushrooms brushed clean
  • extra virgin olive oil
  • 1 handful rocket or soft leafy herbs
Instructions:
  • Preheat oven to 220ºC/425ºF/gas 7. In a bowl, combine ricotta, lemon zest, chili, salt, pepper, oregano, and Parmesan. Remove mushroom stalks and toss caps in oil, salt, and pepper. Place caps on baking tray upside down. Fill caps with ricotta mixture, sprinkle with Parmesan, and bake for about 15 minutes until golden. Serve on a plate with dressed rocket leaves or soft herbs.

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