Stuffed mushrooms

By Jamie Oliver

This super easy stuffed mushrooms recipe is a take on the old classic, and works really well with ricotta. Small Portobello or field mushrooms are perfect.

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
• 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

Instructions

1. 1

   Preheat your oven to 220ºC/425ºF/gas 7.

2. 2

   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.

3. 3

   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.

4. 4

   Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.

5. 5

   Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes.

6. 6

   Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.