Funghi Ripieni Alla Ricotta E Limone (lemon Ricotta Stuffed Mushrooms)

Funghi Ripieni alla Ricotta e Limone, or Lemon Ricotta Stuffed Mushrooms, is a delightful Sicilian dish that combines the earthy flavors of mushrooms with the creamy richness of ricotta and the bright zest of lemon. This recipe is perfect as an appetizer or a side dish, and it's sure to impress your guests with its unique flavors.

Funghi Ripieni Alla Ricotta E Limone (lemon Ricotta Stuffed Mushrooms)

Ingredients

  • 12 large mushrooms
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 lemon, zested and juiced
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Remove the stems from the mushrooms and finely chop them.
  3. In a bowl, combine the chopped mushroom stems, ricotta, Parmesan, breadcrumbs, garlic, parsley, lemon zest, lemon juice, salt, and pepper.
  4. Spoon the ricotta mixture into the mushroom caps and place them on a baking sheet.
  5. Drizzle the stuffed mushrooms with olive oil and bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
  6. Serve the Funghi Ripieni alla Ricotta e Limone hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
8g
Protein
6g
Fat
7g

Supplies

Baking sheet Mixing bowl Spoon

Tools

Oven Knife Cutting board

Serving suggestions

Serve the Lemon Ricotta Stuffed Mushrooms as an appetizer for a dinner party or as a side dish for a special meal. They pair well with a crisp white wine or a light salad.

Tips & tricks

For a variation, you can add some chopped sun-dried tomatoes or pine nuts to the ricotta filling for extra flavor and texture.

Cost

$10