Mushrooms and fresh Ricotta

[minime]

Found this recipe in one of my mum's food magazines and thought I'd give it a try as a vego recipe for a change. It was yummo!!

Button or Swiss Brown Mushrooms (allowance)
Fresh Ricotta cheese (allowance) and HAS to be fresh
Garlic
dried Oregano
Fresh Oregano as garnish
Balsamic Vinegar

Cook mushys -it says to roast but I didn't have time for that so I sliced them and threw them in the frying pan. Add garlic, herbs and balsamic and I added some water to take the edge off the balsamic (not a huge fan) and when cooked through, crumble over ricotta.

Cheers
MiniMe

[Jo]

I had a ricotta stuffed field mushy for lunch yesterday and it was the best thing I'd ever tasted...

1 big mushroom
red onion
yellow squash
zucchini
salt
pepper
fresh garlic
harisa spice blend
1 cracker

scoop out stalk and gills from mushroom and top up vege allowance with other veg....but very finely dice the other veg. Mix the other veg with the ricotta and all the other ingredients and fill the mushroom. Top with the crushed cracker (as breadcrumbs) and a spray of oil.

bake in oven for 45 minutes.

fantastic!

[minime]

mmmmm sounds good! There's something about the mushroom and ricotta thing. Kind of changes the taste of both of them. Is a great combo.

I will be trying your recipe for lunch tomorrow!!!

[Peter 14.7]

I do the same but half ricotta half mozarella. It browns under the grill and is super delicious, Peter

[asmara]

I do agree that Mushrooms and ricotta make a wonderfully dreamy combination!

Give mine a go (I just had it for lunch today!)

Portabello Mushrooms with Ricotta filling on lettuce leaves

Portabello Mushrooms (weight with veg allowance with stalks removed) - I use smaller ones and on my weights got 6

Selection of different lettuce leaves (weight with veg allowance)

Ricotta cheese (protein allowance)
dried chilli flakes (to taste)
Approx. 1 teaspn lemon juice
Dried Oregano
Sea salt/ cracked black pepper
Olive oil spray

1) Pre-heat oven to med/high
2) Put ricotta in bowl and add the lemon juice; chilli flakes; salt/black pepper
3) Beat together, then add the dried oregano
4)I small baking tin, place muchrooms, then sprinkly some salt/pepper and spray over the olive oil. Toss the mushrooms around.
5) Into each mushroom, spoon the ricotta mixture.
6) Bake in the over for about 15 minutes or until mushrooms cooked/golden
7) Place the stuffed mushrooms over the bed of lettuce leaves and serve immediately.

[Jamanoha]

Oh Asmara... that sounds divine! I will definitely be trying that!
Thanks for sharing

Lisa

[Kristine..]

Originally Posted by minime

Add garlic, herbs and balsamic and I added some water to take the edge off the balsamic (not a huge fan) MiniMe

Hi Minime

Try white wine vinegar or red wine vinegar instead

I got a bottle of each from Coles this week ($1.90 each), so now have all four varieties of vinegar to play with

White wine vinegar
Apple cider vinegar
Red wine vinegar
Balsamic vinegar

Couldn't do this without vinegar, and great for deglazing a pan after frying meat, and pouring over as a gravy, too!

Cheers
Kristine