Low Carb Mushrooms stuffed with Ricotta
I have a love of Italy and Italian food. With my husband Banting I have discovered that there are a host of Italian recipes that are carb free. Mushrooms are a wonderful meal and absorb butter and olive oil beautifully to develop a rich flavour when baked.
100g ricotta cheese
8 large mushrooms, the type that are good for stuffing and hold their shape when cooked
8 sprigs of thyme
zest of one lemon
1/2 cup freshly grated Parmesan cheese
8 knobs of butter
olive oil
Preheat your oven to 220C. Mix the ricotta with the lemon zest and season with salt and pepper. Fold in the grated Parmesan.
Remove the stalks from the mushrooms and place them in an oven proof dish. Spoon the ricotta mixture into each mushroom. Place a knob of butter in each. Drizzle with olive oil and place a sprig of thyme on each mushroom.
Bake for 15 minutes until golden. Serve as a starter or with steak.
Tip. Place a few mini tomato halves and some chopped olives into the mushrooms and use mozzarella instead of the Parmesan.
100g ricotta cheese
8 large mushrooms, the type that are good for stuffing and hold their shape when cooked
8 sprigs of thyme
zest of one lemon
1/2 cup freshly grated Parmesan cheese
8 knobs of butter
olive oil
Preheat your oven to 220C. Mix the ricotta with the lemon zest and season with salt and pepper. Fold in the grated Parmesan.
Remove the stalks from the mushrooms and place them in an oven proof dish. Spoon the ricotta mixture into each mushroom. Place a knob of butter in each. Drizzle with olive oil and place a sprig of thyme on each mushroom.
Bake for 15 minutes until golden. Serve as a starter or with steak.
Tip. Place a few mini tomato halves and some chopped olives into the mushrooms and use mozzarella instead of the Parmesan.
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