Stuffed mushrooms with ricotta and walnuts
My sunday lunch was this wonderful and tasty dish! The recipe comes from a nice lady, very very passionate for cooking, who is giving me a lot of inspiration in this period. So, thank you Valentina for all your recipes and advice!
300g cleaned mushrooms, stalks cut off
350g fresh ricotta
60g chopped walnuts
A pinch of oregano
2 tablespoons of grated Parmigiano
8 slices of multigrain or wholegrain bread
Salt and pepper
Extra virgin olive oil
Preheat oven at 200°C.
Cover a baking pan with a baking sheet and spread a little bit of olive oil on it.
Place the mushroom caps upside-down, sprinkle with salt and pepper.
In a bowl, mix the ricotta, chopped walnuts, oregano, grated Parmigiano, a pinch of salt, pepper and a little bit of oil. Spread one spoon of the mixture over each mushroom cap and finish with a drizzle of oil on top.
Bake in the oven for 15 minutes or until when mushrooms will be tender.
Toast the bread slices, put the mushroom on top of them and serve with a salad.