Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)

The Portobello mushrooms we used were huge. You can eat this as a starter or side dish. We served it together with the spaghetti skinny carbonara. The Bux tummies were filled to satisfaction. Don’t overdo it on the marjoram and oregano though, for me the ricotta can end up tasting like washing liquid. So keep on trying the ricotta mixture while putting the ingredients together. -enjoy-

Ingredients (serves 2)

75 g good crumbly ricotta cheese
1 lemon , zest of
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


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.
Preheat your oven to 220ºC/425ºF/gas 7. 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.
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. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.


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