Yen Can Cook: Baked Mushrooms with Herbed Ricotta

Thanks to holidays like Christmas and New Year, December stays jam-packed with parties and festive get-togethers. Potluck certainly one of the popular party trend where each guest contributes a different and unique dish of food to be shared. Potlucks are a fun and easy way to bring people together, enjoying yummy food and wonderful company is delightful on it’s own.

Today I’m going to share the recipe of a quick and easy entree ~ baked mushrooms stuffed with tasty herbs and ricotta. This is a vegetarian dish but if you prefer a more “meaty” version, you may add in bacon bits to the cheese stuffing.

Ingredients (Serve: 3-4)

4 large flat mushrooms (eg: Portobello)

140g ricotta cheese

1 shallot, roughly chopped

20g fresh parsley

1 tablespoon fresh chives

1 tablespoon olive oil

Salt and black pepper

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Step 1: Clean the mushroom with tissue then remove the stalks, set aside.

Step 2: Put the mushroom stalks, shallot, parsley and chives in a food processor and process until finely chopped. Season to taste with salt and black pepper.

Step 3: Stir in ricotta cheese into the mixture (Step 2) and mix evenly.

Step 4: Preheat the oven to 200°C. Brush the gills of the mushroom with olive oil, place them on oven tray lined with aluminum foil or baking paper.

Step 5: Spoon the herbed ricotta onto the top of the mushrooms. Bake in the preheat oven for 15-20 minutes, or until the mushrooms are tender and the topping is slightly browned.

Step 6: Serve.

HAPPY COOKING and wishing my readers, family and friends HAPPY NEW YEAR!  May this year give you the opportunity to follow your dreams, love like there is no tomorrow and smile unconditionally.

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