ricotta stuffed mushrooms


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
  • 400g ricotta cheese
  • zest  1/2 lemon
  • 4 tbsp parmesan, grated
  • 2 tbsp fresh thyme
  • S&P


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.

serves 8 as a starter