Filled Button Mushrooms with Herbs and Ricotta
Pane-Bistecca
I often make stuffed mushrooms. They are very easy to make and you can fill them as you wish. Practical is, that you can prepare them and when the visitors come, you just have to put them in the oven. They also don’t need to be in the oven for long, because they are much better lightly crunchy than when they are cooked soft and watery.
They are suitable not only as a side dish, but also as an appetizer on a salad or something.
They are suitable not only as a side dish, but also as an appetizer on a salad or something.
Ingredients
8-10 big Button Mushrooms (no matter if white or brown)
250 g Ricotta
1 Bunch Parsley, chopped
1/2 tsp Paprika
1 tsp Rosemary
Salt and Pepper
3 tbsp grated Cheese
Instructions
1
Step 1
Brush the dirt off the mushrooms with a slightly wet towel. Take the stems off.
2
Step 2
Put them top down into a greased gratin dish
3
Step 3
Mix the ricotta with the chopped parsley and the seasoning and fill into a piping bag. Pipe some of this mixture into each mushroom.
4
Step 4
Sprinkle with the grated cheese and bake in the oven at 180 C for 20-30 minutes. Serve them hot or warm!
Notes
You can fill the mushrooms with many different fillings!
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