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

Baked Mushrooms stuffed with Ricotta

Serves 4

  • 75 g good crumbly ricotta cheese

  • zest of 1 lemon

  • 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.

Nutritional Information

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

With a golden Parmesan topping

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These creamy stuffed mushrooms are a total classic – spread the love or keep them all to yourself!
Serves 4
35m
Super easy
Print this recipe
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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 116
    6%
  • Carbs 0.7g
    0%
  • Sugar 0.4g 0%
  • Fat 10.9g 16%
  • Saturates 3.1g 16%
  • Protein 3.7g 8%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 75 g good crumbly ricotta cheese

  • zest of 1 lemon

  • 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