Ricotta stuffed mushrooms with persillade, parmesan and lemon

Just like the French I really enjoy a meal with two or three courses. Not because I always want to indulge but because eating the food in batches is good for me (anf my tummy). If I am really really hungry (starving) I am not a pleasant person to be around, and when food is then put in front of me I can’t control myself, my inner cave woman takes over and inhales the food, which most often than not gives me a tummy ache. Not ideal and yet I do this over and over… So the best way for me to eat is to break up the meal in courses so I can’t inhale so much food at one single time.

Also I love starters and finger food and see this argument as a good excuse…

Anyway – stuffed mushrooms are great, and I have a few different recipes on the blog already, but I still had to give you this recipe, because it turned out really well. There is enough lemon in the ricotta to feel fresh and zesty but not so much that it overpowers the parsley and garlic, instead the flavours just marry together. Serve as a starter with some rocket, balsamic vinegar and nice bread or as little rustic canapées.

Ricotta stuffed mushrooms with persillade, parmesan and lemon, serves 3

250 g chestnut mushrooms

150 g ricotta

100 ml grated parmesan

zest from 1/2 lemon

3-4 tsp persillade

salt, white pepper

melted butter for brushing

Rinse the mushrooms and remove the stalks. Brush all around with melted butter and place hollow side up in an oven tray.

Mix ricotta, parmesan, lemon zest, persillade, salt and pepper in a bowl and stuff the mushrooms with the mixture. Bake in 200C for about 20 minutes. Serve warm.

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3 thoughts on “Ricotta stuffed mushrooms with persillade, parmesan and lemon

  1. Have always loved stuffed mushrooms and will happily eat them with fresh bread and salad for supper! Fresh mushrooms and ricotta just unpacked by chance, so . . .

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