I made this recipe up one afternoon in a little kitchen in Melbourne a few years ago and it went down a treat. I had mushies, fresh ricotta, some prosciutto and some herbs. I can't remember now the exact ones I made that day, but I recreated the recipe for 2007 New Year's Eve and every last mushroom was eaten without delay. I am also using approximate quantities - so go for gold in terms of amounts and variations!
16 mushrooms
150g prosciutto or bacon, chopped finely
2 cloves garlic, crushed
250g fresh ricotta
50g grated parmesan cheese
1/2 chilli, chopped
handful fresh herbs, chopped
100ml fresh basil pesto
handful pinenuts or breadcrumbs
Remove stalks from mushrooms and chop finely. Saute with bacon, garlic and chilli till well cooked and fragrant. Set aside to cool.
Combine sauted mix with cheeses and herbs. Arrange mushrooms on tray with bottoms down. Place half a teaspoonful of pesto in each mushroom cap, then spoon the ricotta stuffing on top. Sprinkle pinenuts or breadcrumbs evenly over the mushrooms and place in a hot oven for approximately 25 minutes or until ricotta is nicely baked and mushrooms are tender.
Leave to cool for a few minutes and then serve.
Source: Jules
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1 comment:
Hi Tara and Jules,
Glad that I found the blog again today. I don't know what was wrong before? It didn't come up.
This recipe sounds great! I'll try it.
Come and visit my blogs!
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