VEGETARIAN STUFFED MUSHROOM CAPS RECIPES

Name: Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)
Total time: 35 min
Yield: 4
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: 75 g good crumbly ricotta cheese; 1 lemon zest of; 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

STUFFED MUSHROOM RECIPE | JAMIE OLIVER MUSHROOM RECIPES

Stuffed mushroom recipe | Jamie Oliver mushroom recipes image

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.

Total Time 35 minutes

Yield 4

Number Of Ingredients 10

Ingredients

75 g good crumbly ricotta cheese
1 lemon zest of
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

Steps:

1. Preheat your oven to 220ºC/425ºF/gas 7.
2. 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.
3. 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.
4. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
5. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes.
6. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

Nutrition Facts : Calories 68 calories, FatContent 4.9 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 4.5 g protein, CarbohydrateContent 1.4 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.4 g salt, FiberContent 0.5 g fibre

STUFFED MUSHROOM RECIPE | JAMIE OLIVER MUSHROOM RECIPES

Stuffed mushroom recipe | Jamie Oliver mushroom recipes image

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.

Total Time 35 minutes

Yield 4

Number Of Ingredients 10

Ingredients

75 g good crumbly ricotta cheese
1 lemon zest of
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

Steps:

1. Preheat your oven to 220ºC/425ºF/gas 7.
2. 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.
3. 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.
4. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
5. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes.
6. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

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