Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di 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 or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.

Nutritional Information (amount per serving)


Serves 4   Approx time: 35   Difficulty: super easy


  • 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


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.

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