¾cupgrated Parmesan cheese(plus extra for topping)
3tablespoonschopped fresh parsley
2garlic cloves(minced or crushed)
finely grated zest of 1 lemon
¼teaspoonsalt(plus more for sprinkling)
⅛teaspoon freshly ground pepper
extra virgin olive oil(for drizzling)
Instructions
Preheat oven to 390°F/200°C
Place ricotta cheese, Parmigiano Reggiano cheese, chopped parsley, minced garlic, finely grated lemon zest, salt and pepper. With a wooden spoon, mash the ricotta and beat to mix well.
Brush any dirt from the mushrooms and remove the stalks.
Arrange the mushroom, cup side up, in one layer in an oven proof dish or baking sheet. Drizzle with olive oil and sprinkle with salt.
Evenly divide the ricotta mixture among the mushroom cups.
Sprinkle with extra Parmesan cheese and drizzle with extra olive oil.
Bake in preheated oven for 15 minutes until golden.
Serve warm or at room temperature.
Notes
Choose small white or brown mushrooms if serving these stuffed mushrooms as an appetizer. Or use larger portobello mushrooms for a side dish.
Tips
Choose fresh mushrooms that aren't bruised or damaged.
Don't wash the mushrooms - use a damp paper towel or pastry brush to wipe gently.
Remember to salt the mushrooms before stuffing.
Strain the ricotta if it's very wet to avoid soggy stuffed mushrooms.