Baked mushrooms stuffed with ricotta

This is funny -  when I was 12 a doctor wrongly told my parents that I was allergic to mushrooms because of which I did not get a chance to try mushroom until much later in my life. Undoubtedly when I did try it - I fell in love with it completely and do like it any many forms. This baked mushroom and ricotta recipe is one of my favourites - an old classic we've all tried at some point. I used big wild mushrooms but you can use any kind.. Small Portobello or field mushrooms will work well too. You can serve this as a starter or as little antipasti munchies.

Ingredients:

100g 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 good handful of freshly grated Parmesan cheese, plus extra for sprinkling
4   mushrooms, brushed clean
extra virgin olive oil
a handful of rocket or soft leafy herbs

 

Preheat your oven to 220ºC/425ºF/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 for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with the 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 rocket leaves or soft leafy herbs.

 

I ate mine with some wild rice and a green spinach salad!!