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.
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
- Preheat the oven to 375°F (190°C).
- Remove the stems from the mushrooms and finely chop them.
- In a bowl, combine the chopped mushroom stems, ricotta, Parmesan, breadcrumbs, garlic, parsley, lemon zest, lemon juice, salt, and pepper.
- Spoon the ricotta mixture into the mushroom caps and place them on a baking sheet.
- Drizzle the stuffed mushrooms with olive oil and bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
- 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