I love mushrooms, and I’ll eat them pretty much any way you prepare them; baked and added on in eggs, cooked with garlic & herb butter on toast, finely sliced away raw in salads, and of course, stuffed.
These stuffed mushroom caps only appear to be a light and breezy, but trust me, the ricotta with herbs and garlic does pack a flavour punch, and the whole put together is surprisingly, quite filling!
- 2 large mushroom caps, any kind you prefer (I used brown mushrooms)
- 3 tablespoons fresh ricotta
- 1 small clove garlic, finely minced
- 1 small onion, finely sliced
- pepper, salt, parsley
- 2 tablespoons olive oil
- 2 slices smoked salmon
First brush your mushrooms to remove any remaining sand or dust. Carefully cut out the stem of the mushroom, so not to damage the mushroom cap. Clean off the loose bits on the side, if any, and place aside.
Take the mushroom stems, slice off the harder dry part on the bottom is needed and cut finely. Add the fine cut stems in a bowl, and add on the garlic, onion and ricotta and stir. Add the olive oil, and season with pepper, salt and parsley as required and stir till all is evenly mixed. Preheat an oven on 160 degrees Celsius, using hot air.
Take a non stick pan, and melt some butter on a medium heat. To cut down on oven time later on, I like to bake the mushrooms halfway through. Bake the mushrooms for approx 5 minutes on each side before carefully removing them from the pan and adding onto baking paper on an oven tray.
Spoon the ricotta mix into the mushroom caps, and if you have enough mix (depends a bit on the size of the mushroom caps!), be generous, your tastebuds will appreciate it! Casually roll the smoked salmon up and drape over the ricotta filled mushrooms.
These now go for another 15 minutes in the oven, or until the mushrooms are cooked through, and your ricotta is golden brown.
Serve hot, with some Rucola and extra smoked salmon as a side.