Wednesday, 5 December 2012

Attempt #28: Baked Mushrooms stuffed with Ricotta

Mushroom & Cheese combination is like Banana and Ice Cream. They taste great on their own but together, they add a level of sophistication to the recipe.

The result:

I used Brown field mushrooms instead of Portobello mushrooms as the Portobello ones in the grocer here were the size of an orange!
The challenge was getting good quality and fresh Portobello or Field mushrooms and cheese in KL (as they are imported items). Although the dish turn out pretty decent which means that overall, very good recipe…I find that it would have been better if the quality of the mushrooms and cheese were fresher.

• 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 handfuls of 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 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.
Jamie's rendition:


No comments:

Post a Comment