© David Loftus
baked mushrooms stuffed with ricotta
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, cremini, or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
Preheat your oven to 425ºF. Put your ricotta into a bowl with the lemon zest, chili 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. They're great served on a big plate, sprinkled with some dressed arugula leaves or soft leafy herbs.
• 3 ½ oz good crumbly ricotta cheese
• zest of 1 lemon
• 1 fresh red chili, deseeded and finely chopped (to taste)
• sea salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh oregano or marjoram leaves
• a good handful of freshly grated Parmesan cheese, plus extra for sprinkling
• 4 handfuls of mushrooms, brushed clean
• extra virgin olive oil
• a handful of arugula or soft leafy herbs