“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. ”
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75 g good crumbly ricotta cheese
1 lemon , zest of
1 fresh red chilli , deseeded and finely chopped, to taste
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
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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS