Stuffed Mushrooms With Ricotta Walnuts On Toast Food

STUFFED MUSHROOMS WITH RICOTTA & WALNUTS ON TOAST RECIPE

Steps:

• Heat the oven to 200˚C/Gas 6. Line a large baking sheet with foil and brush over with a little olive oil. Place the mushrooms, cap side down, on the baking sheet. Sprinkle with a small pinch each of salt and pepper.
• In a bowl, mix together the ricotta, walnuts, oregano, parmesan and a little seasoning. Spread a teaspoonful of the mixture on top of each mushroom, then drizzle over a little olive oil. Bake for 10 mins until the mushrooms are tender.
• Lightly toast the bread in the meantime. Place a couple of slices on each warm serving plate and arrange the mushrooms on top. Drizzle with a little olive oil if you like and serve warm.

RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Remove stems from cleaned mushrooms, and chop fine.
• Soak bread in milk and squeeze dry.
• Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper.
• Fill mushroom caps with stuffing.
• Arrange stuffed mushrooms, filled side up, in a buttered baking dish.
• Drizzle a little olive oil over mushrooms and sprinkle with grated cheese.
• Bake uncovered, about 20 minutes.
• Serve hot or cold.

MUSHROOM RICOTTA TOAST

Steps:

• Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
• Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
• Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.

STUFFED MUSHROOMS

Steps:

• Clean mushrooms.
• Remove stems and insides and chop.
• Melt butter and add onions and chopped mushroom pieces and saute until tender.
• Add breadcrumbs, cheese, Worcestershire sauce and crabmeat (if using).
• Spoon mixture into mushrooms.
• Sprinkle with paprika and parsley.
• Bake at 400 degrees for 20 minutes.
• You can adjust the amounts of bread crumbs, cheese and Worcestershire sauce to your personal preferences.

GARLIC RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Clean mushrooms, remove stems.
• Chop stems, and the one extra mushroom.
• Heat olive oil in sauté pan.
• Add chopped stems and the one extra mushroom.
• Halfway through cooking add crushed garlic, salt and pepper.
• Remove from heat and allow to cool slightly in a small mixing bowl.
• Add ricotta and 2 tablespoons grated Parmesan.
• Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
• Sprinkle remaining Parmesan on top.
• Bake for approx 20-25 minutes.

MUSHROOMS ON TOAST

Steps:

• Wipe any dirt from the mushrooms and, if you want, slice them into three or four thick pieces.
• Heat half the butter and oil in a frying pan over medium heat.
• Lay out the mushrooms and then turn immediately, so both sides are saturated with the buttery oil.
• Lower the heat and leave to cook, turning occasionally, for about eight minutes until completely cooked and dark in colour.
• Near the end of the cooking, scatter the garlic over the mushrooms and toss the mushrooms around in the pan so the garlic cooks.
• Stir in the parsley and season with salt and pepper.
• Sprinkle with lemon juice and toss for a final time.
• Turn off the heat.
• Toast the bread, butter one side and pile the mushrooms on top.