“These creamy stuffed mushrooms are a total classic – spread the love or keep them all to yourself! ”
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
Method
- This is an incredible version of the old classic we’ve all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
- Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
- Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
- Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.
Source: Jamie Oliver
