Ricotta + thyme stuffed mushrooms

Ricotta + thyme stuffed mushrooms

By
From
Eat This, My Friend
Serves
2
Photographer
Jade O'Donahoo; Huw Rogers

Making stuffed mushrooms is much less time-consuming and fussy than you’d expect. Plus, they look pretty, are great for sharing with friends (just double or triple the serving size) and – did I mention they are exceptional?

Ingredients

Quantity Ingredient
220g fresh ricotta
1 tablespoon finely chopped thyme leaves
6 large field mushrooms
handful freshly grated parmesan
1 tablespoon roughly chopped flatleaf parsley, to serve
lemon wedges, to serve

Method

  1. Preheat the oven to 220°C.
  2. Combine the ricotta, thyme and a big pinch of a salt in a bowl.
  3. Remove the mushroom stalks and place the mushrooms on a baking tray, ready to be filled.
  4. Spoon the ricotta mixture into the mushroom ‘cups’, then sprinkle parmesan cheese over the top.
  5. Bake for about 20 minutes, or until golden and bubbling.
  6. Serve immediately with a scattering of parsley and a generous squeeze of lemon juice.

Try This

  • Eat the mushrooms with a side of Italian-style lentils.
Tags:
Vegetarian
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