Ricotta Stuffed Mushrooms with Greens & Steak
Difficulty: Easy
Serves: 2-4
Cooking Time: 30 minutes
INGREDIENTS
4 large mushroom cups
250 g ricotta cheese
2 green onions, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh parsley, finely chopped
2 cloves of garlic, minced
1 teaspoon Dijon mustard
Zest of half a lemon
Salt and pepper, to taste
Panko crumbs (bread crumbs) for topping
1 bunch of silverbeet spinach
2 tablespoons olive oil
4 cloves of garlic, thinly sliced
OPTIONAL
Steaks
METHOD
Preheat the oven to 200°C.
Gently clean the mushroom cups then remove the stems* and set the mushroom cups aside.
In a mixing bowl, combine the ricotta cheese, green onions, rosemary, parsley, minced garlic, Dijon mustard, lemon zest salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Spoon the ricotta mixture into the mushroom cups, filling them generously. Place the stuffed mushrooms on a baking sheet or in a baking dish.
Sprinkle a layer of Panko crumbs on top of each stuffed mushroom, pressing them lightly into the ricotta mixture to ensure they adhere.
Bake the stuffed mushrooms in the preheated oven for about 20 minutes, or until the mushrooms are tender and the ricotta filling is heated through. The Panko crumbs should turn golden brown and crispy.
(meanwhile, if you what it, grill a couple of steaks, there is a “how to grill steaks vid here, but they truly are the sides in this one)
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and cook until golden brown and crispy. Remove the garlic chips from the pan and set them aside on a paper towel-lined plate.
In the same pan, add the silverbeet spinach. Season with salt and pepper. Toss the spinach in the pan, coating it evenly with the remaining oil and garlic residue. Cook for about 3-5 minutes, or until the spinach wilts and becomes tender.
Once cooked, remove the stuffed mushrooms from the oven and let them cool for a few minutes. Transfer the pan-wilted silverbeet spinach to a serving dish and sprinkle the golden garlic chips on top.
*this seemed too wasteful to me… I just trimmed and then piled the ricotta around it.