Ricotta & Herb Stuffed Mushrooms

As promised, here’s the first recipe I’ve been making a lot lately with my homemade ricotta. I love a stuffed mushroom, and these are the *best* I’ve ever had: topped with a heavenly mixture of creamy ricotta, grated parmigiano-reggiano, mixed herbs (I’ve been using chives and parsley), lemon zest and some crushed red pepper for a tiny little kick.

The recipe is based on one I found in Jamie’s Italy, which I just added to my collection the other week. I really love Jamie Oliver and his style of cooking, and this cookbook looks to be one I’ll wear out — the book already has a fringe of post-it flags marking “to try” recipes sticking out of the top.

I’ve used his basic formula but increased the quantities a bit for a 10-ounce package of mushrooms, which is what I usually buy in the store. I use brown cremini or baby portobello mushrooms usually as a rule, and have been using parsley and chives as those are the herbs I have around. The original recipe calls for oregano, which I’ll use once ours starts growing again over the summer (basil would be quite good in these, too.)

After you toss the mushrooms with a bit of olive oil, salt and pepper, you set them on a baking sheet and pile on the ricotta-herb mixture. You can see the flecks of herbs, lemon zest (I used a Meyer lemon, which is why it’s orange-y), and crushed chili…mmm.

Fifteen minutes later, they’re oozy and creamy and ready to pop in your mouth. We had these as part of our lunch yesterday, and B had to stop me from taking the whole tray of them. 😉

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Adapted from Jamie’s Italy

Ingredients
10 ounces brown mushrooms — such as crimini or baby portobello — brushed off and stems removed
a little olive oil, coarse salt & freshly ground black pepper
1 cup ricotta (homemade or, if using storebought, organic whole milk ricotta such as Organic Valley)
a good handful of grated parmigiano-reggiano cheese, plus extra for sprinkling on top
about 2 tablespoons chopped fresh herbs — such as parsley, chives, oregano or basil
a dash of crushed red pepper (or 1 small chili pepper, crumbled)
zest of 1 lemon

Directions

Preheat the oven to 425 degrees F.

Remove the stems of the mushrooms. Toss the mushroom caps with a little olive oil, salt and pepper in a large bowl. Turn them out onto a large baking sheet and flip them so they’re gill side up.

In a small bowl, combine the ricotta, crushed red pepper, lemon zest, and a good pinch of coarse salt and freshly ground black pepper. Stir well to combine, then stir in the grated parmigiano-reggiano and herbs. Taste, and adjust the salt & pepper if needed.

Using a spoon (or your fingers), carefully divide the ricotta mixture among the mushroom caps. Sprinkle them with a little additional grated parmigiano-reggiano, and slide the sheet into the oven. Bake for 15 minutes, until golden.

Serves 2.