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


  • 75 g good crumbly ricotta cheese
  • zest of 1 lemon
  • 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
  • + 3 more ingredients
    • extra virgin olive oil
    • 1 handful rocket or soft leafy herbs
    • 1 fresh red chilli, deseeded and finely chopped, to taste

Preheat your oven to 220°C/425°F/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 f...

View full recipe at SpringPad


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