baked mushrooms stuffed with ricotta

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, 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. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

• from Jamie's Italy

ingredients

• 100g good crumbly ricotta cheese
• zest of 1 lemon
• 1 fresh red chilli, 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 rocket or soft leafy herbs

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1. by Barsally on Wed 04 Jan 2012 @ 23:33

My daughter made these for Christmas dinner and they were fantastic. I had bought very mature, large Portobello mushrooms and she was worried they might end up too mushy, certainly not a good "hollow" to fill. They turned out great - wonderful flavor and topping crunchy. Not sure why such a difference in results Muffy.

2. by Barsally on Wed 04 Jan 2012 @ 22:46

My daughter made these for Christmas and they were fantastic. I had bought rather large Portobello mushrooms, quite mature and she was a little worried that they may be a bit advanced. They turned out fine and the topping was wonderfully crunchy - delicious all round. She said the flavor of the mushrooms was a little stronger than usual - but liked it. Not sure why yours would have turned out so differently. We used our first ever homemade ricotta too - which was great.

3. by Barbie on Wed 04 Jan 2012 @ 22:22

My daughter made these for Christmas dinner - they were stunning - used very open portobello mushrooms - she thought they were too advanced - but turned out lovely - topping was crunchy. Not sure why there would be such a difference for you. we used homemade ricotta - first attempt and pleased with that too.<br />

4. by Muffy on Tue 06 Dec 2011 @ 17:34

I made this recipe when I was having friends round for an italian dinner, I was very disappointed. The mushrooms ended up very wet and the ricotta, lemon and chili tasted terrible together. Perhaps this recipe would be better with a stronger flavored cheese and without the lemon.

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