Jamie's Italy
By Jamie Oliver
With a golden Parmesan topping
About the recipe
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.
Recipe From
75g 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 small 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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