Meat Free Everyday
Meat Free Everyday - Recipes
Ricotta stuffed mushrooms
Makes 6 to 8
Ingredients:
- 200 grams crumbly ricotta cheese
- zest from 1 lemon
- 1 fresh red (or green) chilli, deseeded and chopped finely
- freshly ground sea salt and black pepper
- handful of chopped fresh oregano (or marjoram) leaves
- large handful freshly grated parmesan cheese
- grated mozzarella for topping
- 8 large flat brown mushrooms
- extra virgin olive oil
- handful of rocket leaves (or similar) for garnishing
Cooking method:
- Crumble the ricotta in a bowl and mix in the lemon zest and chopped chilli, using a wooden spoon.
- Stir in the chopped oregano, with salt and pepper to taste.
- Mix in the grated parmesan.
- Wash the mushrooms and carefully cut out the stems. (You can keep these to add in to a stew, or a salad)
- Toss the mushrooms in the olive oil with some fresh ground black pepper.
- Place the mushrooms upside down on a baking tray.
- Fill the mushrooms with a spoonful of the ricotta mixture.
- Sprinkle with grated mozzarella and a couple of twists of black pepper.
- Bake in a preheated oven for 15 to 20 mins till golden brown.
- Serve on a platter garnished with rocket leaves.