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25 minutes
35 minutes
60 minutes
- 80ml (1/3 cup) olive oil
- 70g (1 cup) fresh breadcrumbs (made from day-old bread)
- 40.00 ml fresh thyme leaves
- 18 small cup mushrooms, stems removed
- 185g (3/4 cup) fresh ricotta
- In a frying pan over medium heat, warm 2 tablespoons of oil. Sauté breadcrumbs, thyme, and garlic until crisp and golden, about 5 minutes. Season with salt and pepper.
- Preheat the oven to 180ºC. Brush a large baking dish with a touch of the remaining oil. Arrange the mushrooms in the dish and drizzle with the rest of the oil. Bake for 25-30 minutes, turning halfway, until the mushrooms are tender.
- Place the mushrooms, stem-side up, on a platter. Stuff them with ricotta and sprinkle with the breadcrumb mixture.
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