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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
6 Large Mushrooms, (Porcini or portobello mushrooms work really well)
2 Tablespoons Olive Oil
3 Tablespoons Finely Minced Onion
3 Garlic Cloves, Peeled & Minced
3 Tablespoons Fresh Chopped Parsley
1 Red Hot Chile Pepper, Minced (Optional)
3 Oil Packed Sun-Dried Tomatoes, Finely Chopped
1 Cup Full Fat Ricotta Cheese (goat cheese is a good substitute)
Salt & Pepper
5 Tablespoons Freshly Grated Pecorino (or Parmesan) Cheese
Olive Oil For Brushing
Preheat oven to 375 degrees F. Remove the stems of the mushrooms and chop them finely. In a heavy frying pan heat the olive oil and then add the mushrooms and onion. Cook until softened. Add the garlic and chile pepper and cook another minute or two. Allow the mixture to cool and then add the parsley, tomatoes, and ricotta cheese. Season with salt and pepper.
Lightly oil a baking sheet and place mushroom caps cut side up. Brush the caps lightly with olive oil and then spoon the filling in. Sprinkle with the grated cheese and then bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned. Serve immediately. Serves 6
NOTE: Other ingredients you could include would be olives, capers, or anchovies.
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RICOTTA STUFFED MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
6 Large Mushrooms, (Porcini or portobello mushrooms work really well)
2 Tablespoons Olive Oil
3 Tablespoons Finely Minced Onion
3 Garlic Cloves, Peeled & Minced
3 Tablespoons Fresh Chopped Parsley
1 Red Hot Chile Pepper, Minced (Optional)
3 Oil Packed Sun-Dried Tomatoes, Finely Chopped
1 Cup Full Fat Ricotta Cheese (goat cheese is a good substitute)
Salt & Pepper
5 Tablespoons Freshly Grated Pecorino (or Parmesan) Cheese
Olive Oil For Brushing
Preheat oven to 375 degrees F. Remove the stems of the mushrooms and chop them finely. In a heavy frying pan heat the olive oil and then add the mushrooms and onion. Cook until softened. Add the garlic and chile pepper and cook another minute or two. Allow the mixture to cool and then add the parsley, tomatoes, and ricotta cheese. Season with salt and pepper.
Lightly oil a baking sheet and place mushroom caps cut side up. Brush the caps lightly with olive oil and then spoon the filling in. Sprinkle with the grated cheese and then bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned. Serve immediately. Serves 6
NOTE: Other ingredients you could include would be olives, capers, or anchovies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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