Jamie's Italy
By Jamie Oliver
35 mins
Super easy
serves 4
About the recipe
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 or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
Recipe From
Ingredients
75g 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 small handful of freshly grated Parmesan cheese, plus extra for sprinkling
4 handfuls of mushrooms, brushed clean
extra virgin olive oil
a handful of rocket or soft leafy herbs
Top Tip
You can assemble these stuffed mushrooms up to a day in advance. Prepare the ricotta filling and stuff the cleaned mushroom caps, then arrange them on a baking tray, cover and pop in the fridge. When you’re ready to eat, sprinkle over the Parmesan and bake for 15 minutes, or until golden.
Method
Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta).
- 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 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 rocket leaves or soft leafy herbs.
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