Photo: Priscilla Du Preez
Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)
10 ingredients
4
openrecipes
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
Estimated Nutrition (whole recipe, rough)
441
Calories
24g
Protein
31g
Fat
16g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75 g good crumbly ricotta cheese
- zest of 1 lemon
- 1 fresh red chilli, deseeded and finely chopped, to taste
- sea salt
- freshly ground black pepper
- 2 tablespoons fresh oregano or marjoram leaves, finely chopped
- 1 small handful Parmesan cheese, freshly grated, plus extra for sprinkling
- 4 handfuls mushrooms, brushed clean
- extra virgin olive oil
- 1 handful rocket or soft leafy herbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes