BAKED MUSHROOMS STUFFED WITH RICOTTA

Baked Mushrooms stuffed with Ricotta image

Provided by @MakeItYours

Number Of Ingredients 9

1 cup fresh ricotta cheese
zest of 1 lemon
1/2 teaspoon chilli flakes (optional)
freshly ground pepper
salt (to taste)
2 tablespoons fresh oregano (finely chopped )
3/4 cup grated Parmesan cheese (plus extra for sprinkling)
8 large portobello mushrooms
extra virgin olive oil

Steps:

Preheat oven to 425°F/220°C
Place ricotta, lemon zest, chilli (if using), salt and pepper. With a wooden spoon, mash the ricotta and beat to mix well.
Gently mix in fresh oregano and Parmesan cheese.
Remove the stalks from the mushrooms.
Pour a little oil into an oven proof dish that will take the mushrooms in one layer.
Add salt and pepper.
Toss the mushrooms in the seasoned oil. Then arrange cup side up in one layer.
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.