Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)

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


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.

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