Ricotta Stuffed Mushrooms
Author: Pizza Today
Recipe type: appetizers
Serves: 7-8
Recipe courtesy of Robert Lumsden, founder, Flatbread Neapolitan Pizzeria
Ingredients
- Filling
- 32-36 cremini mushrooms, stalks removed
- 3 cups ricotta
- 1½ cups goat cheese, crumbled
- 2 lemons, zest of
- 1½ tablespoons red chili flakes
- sea salt, pinch
- 8 clicks ground pepper
- 3 tablespoons fresh oregano
- 3 tablespoons fresh garlic, minced
- ½ cup parmano cheese
Instructions
- Place ricotta, goat cheese, zest of one lemon, chili flakes, salt and pepper into bowl.
- Beat together until smooth.
- Fold in oregano, garlic and zest of one lemon.
Ricotta Stuffed Mushrooms
Author: Pizza Today
Recipe type: appetizers
Ingredients
- Coating
- ½ cup extra virgin olive oil
- 1 cup Panko breadcrumbs
- 1 cup parmano cheese
- sea salt, pinch
- 8 clicks ground pepper
Instructions
- Place oil, salt and pepper in a bowl.
- Coat mushroom caps with oil mixture.
- Carefully fill each cap with ricotta mixture.
- Mix 1 cup each of parmano and Panko in bowl.
- Coat mushrooms with parmano/panko blend.
- Lightly brush 6-inch cast-iron skillet with oil.
- Cook 4-5 mushrooms in skillet.
- Serve immediately.
