If you’ve had a busy day don’t compromise on your meal, rather just find a quick fix that’ll fill you up. Mushrooms are my favourite, so here’s the recipe of stuffed mushrooms with ricotta and parmesan to cook up a quick yet satiating meal that’ll have you drooling. For days when making a meal is a task and good food a necessity, look no further, because it can’t get more delicious than this.
Ingredients:
75 gms ricotta cheese (crumply)
1 lemon, zest
1 fresh red chili, deseeded and finely chopped,
Sea salt to taste
Freshly ground black pepper
2 tbsp fresh oregano or marjoram leaves, finely chopped
1 small handful Parmesan cheese, freshly grated, plus extra for sprinkling
4 handfuls mushrooms, brushed clean
Extra virgin olive oil
1 handful rocket or mixed leaves
Method:
1. Preheat your oven to 220 degree celcius.
2. Put your ricotta into a bowl with the lemon zest, chili and a little salt and pepper.
3. Beat together with a wooden spoon, and then fold in your chopped oregano and the Parmesan.
4. 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.
5. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
6. Sprinkle a little Parmesan over the top and bake in the preheated oven till golden (around 15 minutes).
7. Serve with a nice crunchy salad.
Recipe courtesy: Chef Vicky Ratnani for Nature’s Basket
Image courtesy: Shutterstock
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