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.

Chicken cannelloni with bacon and mushrooms

Yesterday my dear friends Malin and Martin arrived from Sweden, and they are staying with us until Sunday.

They arrived quite late in the evening, so I had prepared dinner so we wouldn’t eat around midnight. I made the chicken cannelloni I like so much, but I realise I have changed so much in the recipe that it needs to be written down again, because this is the best version. Just make sure you have enough sauce to cover everything in your gratin dish and then some. The pasta tubes soak up a lot of the liquid, and you don’t want this dry.

I also season the ricottamixture quite well, it should almost be too much persillade, so that you can taste it when it is cooked.

Try this guys, and you can prepare everything but pouring on the sauce in advance, which is great because stuffing the tubes is time consuming. You can roll your own cannelloni with fresh lasagna sheets, but the result won’t be as good, believe me – I’ve tried.

Chicken cannelloni with bacon and mushrooms, serves 4 (large portions)

425 g chicken fillets, diced

8 slices bacon, in pieces

150 g button mushrooms, in quarters

400g ricotta

2-3 tbsp persillade


white pepper

1 packet (250 g) cannelloni tubes (De Cecco)

300 ml creme fraiche

300 ml cream

a handful grated cheese

Fry bacon, chicken and mushrooms in different pans or after each other. Leave to cool. Mix ricotta with persillade, salt and pepper. Add the bacon, chicken and mushrooms. Fill the pasta tubes with the filling (I find it easiest to use a teaspoon, but it is time consuming). Place the tubes in a greased gratin dish approx 20 x 30 cm. Mix cream and creme fraiche and pour into the dish. Sprinkle with grated cheese. Bake in 180-200C fir 25-30 mins. Serve with a nice salad.