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Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta) from Jamie's Italy (USA) (page 26) by Jamie Oliver

  • arugula
  • Parmesan cheese
  • ricotta cheese
  • lemons
  • mushrooms
  • red chiles
  • fresh oregano

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Notes about this recipe

  • Eat Your Books

    Can substitute marjoram leaves for fresh oregano.

  • Breadcrumbs on March 18, 2012

    Photos here: http://chowhound.chow.com/topics/769189#7221576

  • Breadcrumbs on March 18, 2012

    p.26 The Italian grocer we visit from time-to-time makes their own cheese and yesterday we picked up some ricotta. Since I had some mushrooms lingering in the fridge, a quick EYB search for mushrooms & ricotta yielded this recipe. I adapted by using fresh chives from my garden (yes, it’s March!!) and some garlic. This literally came together in less than 10 minutes before getting tossed into the oven for 15. We loved this antipasti, definitely something worthy of serving to company however tonight the guests of honour were just mr bc & I!! Mine weren’t as brown on top as the mushrooms in the photo of the book after 15 mins in the oven so I turned on the broiler to achieve that crust. Delicious, not too rich, fresh and with a little warmth from the chilies these were just lovely. Perfect with a glass of wine and some Sunday evening jazz. Yum!

  • melissabazley on September 11, 2011

    This is delicious, great to have as an entree. So easy and fresh ! Love it. Filling could be used for insides of ravioli too !

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Reviews about this recipe

  • Lisa Is Cooking

    It was so simple but a little different than a usual stuffed mushroom. The lemon and chile were great accents to the smooth, mild ricotta.

    Full review