BAKED MUSHROOMS STUFFED WITH RICOTTA
Jamie's Italy by Jamie Oliver
(funghi al forno ripieni di ricotta)
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, cremini, or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
• 3½ oz. good crumbly ricotta cheese
• zest of 1 lemon
• 1 fresh red chill, 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 arugula or soft leafy herbs
Preheat your oven to 425°F. 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 or marjoram 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 sheet 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 arugula leaves or soft leafy herbs.