Ricotta Stuffed Mushrooms


Ricotta Stuffed Mushrooms
 
Recipe courtesy of Robert Lumsden, founder, Flatbread Neapolitan Pizzeria
Author:
Recipe type: appetizers
Serves: 7-8
Ingredients
  • Filling
  • 32-36 cremini mushrooms, stalks removed
  • 3 cups ricotta
  • 1½ cups goat cheese, crumbled
  • 2 lemons, zest of
  • 1½ tablespoons red chili flakes
  • sea salt, pinch
  • 8 clicks ground pepper
  • 3 tablespoons fresh oregano
  • 3 tablespoons fresh garlic, minced
  • ½ cup parmano cheese
Instructions
  1. Place ricotta, goat cheese, zest of one lemon, chili flakes, salt and pepper into bowl.
  2. Beat together until smooth.
  3. Fold in oregano, garlic and zest of one lemon.

Ricotta Stuffed Mushrooms
 
Author:
Recipe type: appetizers
Ingredients
  • Coating
  • ½ cup extra virgin olive oil
  • 1 cup Panko breadcrumbs
  • 1 cup parmano cheese
  • sea salt, pinch
  • 8 clicks ground pepper
Instructions
  1. Place oil, salt and pepper in a bowl.
  2. Coat mushroom caps with oil mixture.
  3. Carefully fill each cap with ricotta mixture.
  4. Mix 1 cup each of parmano and Panko in bowl.
  5. Coat mushrooms with parmano/panko blend.
  6. Lightly brush 6-inch cast-iron skillet with oil.
  7. Cook 4-5 mushrooms in skillet.
  8. Serve immediately.

 

 

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