Portobello Mushrooms with Ricotta, Parmesan and Mozzarella by M. Kuehn

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From kitchen to table in about twenty minutes, mushrooms and cheese are ancient partners and this recipe has stood the test of time with all my mates. Unless you are seriously challenged, you can’t go wrong with this dish. It’s just piling cheese, herbs, lemon zest and wine into the mushroom and shoving it into the oven.

Serves 2

4 portobello mushrooms
6tbs ricotta
4 tbs freshly grated Parmesan
8 thin slices of mozzarella
zest of 1/2 a lemon
1 glass of dry white wine
pinch of oregano
good grinding of black pepper

Pre-heat the oven to 190oC
Simply take out the stalks of the mushrooms, place a slice of mozzarella into the bottom of each mushroom, mix the Parmesan, ricotta, lemon zest and oregano together and spoon on top.

Finish with another slice of mozzarella. Place the mushrooms on a baking sheet, pour over the wine evenly and bake for 18 minutes. Finish with lots of black pepper.

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