Spring having sprung, it's time to veer away from heavy, comforting foods towards lighter options such as this week's dish.
For a quick and simple lunch or starter it's hard to beat, delivering in terms of texture and flavour (from the creamy ricotta and crunchy walnuts) and aroma (from the marjoram).
Flatcap mushrooms stuffed with ricotta and walnuts
Serves 4
8 large flatcap mushrooms
50ml extra-virgin olive oil
500g ricotta
30g Parmesan
100g walnuts
5g fresh marjoram
4 slices of wholemeal bread
10g chives
Set the oven to 180C/gas mark 4.
Remove and discard the stalk from each mushroom, place the caps on a large baking tray and lightly drizzle them with olive oil. Season them with salt then set aside.
For the filling, place the ricotta in a large mixing bowl. Grate the Parmesan finely, roughly chop the walnuts and marjoram then add all three to the ricotta and mix together.
Fill each mushroom cap with a good spoonful of the ricotta mixture then bake them in the oven for 15 minutes or until the mushrooms are tender.
While the mushrooms are cooking, lightly toast the bread. Remove the mushrooms from the oven placing two on each slice of toast.
Chop the chives finely, sprinkle them on top of the mushrooms then serve. As an additional serving option, drizzle more oil over the mushrooms.
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