Baked mushrooms stuffed with ricotta

“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.

http://www.jamieoliver.com/recipes/vegetables-recipes/baked-mushrooms-stuffed-with-ricotta-funghi-al-forno-ripieni-di-ricotta/#YXFLhRZSiEMvZYoE.97