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ricotta stuffed mushrooms

Yields8 Servings

These mushrooms are perfect as a starter or part of an antipasti plate. They are quite hearty so they could also be a light lunch with a green salad.

 8 field mushrooms, stems removed and outer skin peeled
 400 g ricotta cheese
 ½ lemon, zest
 4 tbsp parmesan, grated
 2 tbsp fresh thyme

Preheat oven grill. Combine all ingredients except the mushrooms in a bowl and mix well. Lay mushrooms on a baking tray and drizzle with oil. Place under the grill for a few minutes until they start to soften and collapse. Take them out and fill the inside with the ricotta mixture. Drizzle with a little more oil and place under the grill just until the ricotta starts to brown slightly.

Nutrition Facts

Serving Size 8

Servings 8