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Mushrooms stuffed with lamb, ricotta and pesto Mushrooms stuffed with lamb, ricotta and pesto

Mushrooms stuffed with lamb, ricotta and pesto

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8 ingredients and from oven to plate in 20 minutes.

Preparation: 15 mins 
Cooking: 20 mins
Ingredients

Ingredients to serve 4

  • 250 g minced lamb
  • 3 tbsp olive oil
  • 500 g large mushrooms
  • 100 g ricotta cheese
  • 2 tbsp pesto
  • Salt and pepper
  • 3 tbsp freshly grated mature cheddar
  • 3 tbsp pine nuts
Method


•    Pre-heat the oven to 180°C, Gas Mark 4 (350°F).
•    Heat 1 tbsp of oil in a frying pan.  Add the minced lamb. Break up the mixture with a wooden spoon to stop large clumps forming.
•    Brush the mushrooms. Remove the stalks and chop them. Add the stalks into the frying pan.  
•    Take the pan off the heat when everything is browned and transfer to a bowl. Add the ricotta and pesto. Mix and season to taste.
•    Lightly oil the mushrooms and stuff them with the mince mixture. Place them in an oven dish and cook for 10 minutes.
•    Sprinkle over the grated cheese then the chopped pine nuts and continue to cook in the oven for around 10 minutes.
•    Serve hot as a starter or snack, accompanied by a salad.

Tip:  You can also use small mushrooms for this recipe and serve them as canapes.
 

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