Ricotta and Herb Stuffed Mushrooms

Ingredients


10 ounces brown mushrooms — such as crimini or baby portobello — brushed off and stems removed

a little olive oil, coarse salt & freshly ground black pepper

1 cup ricotta (homemade or, if using storebought, organic whole milk ricotta such as Organic Valley)

a good handful of grated parmigiano-reggiano cheese, plus extra for sprinkling on top

about 2 tablespoons chopped fresh herbs — such as parsley, chives, oregano or basil

a dash of crushed red pepper (or 1 small chili pepper, crumbled)

zest of 1 lemon



Directions



Preheat the oven to 425 degrees F.



Remove the stems of the mushrooms. Toss the mushroom caps with a little olive oil, salt and pepper in a large bowl. Turn them out onto a large baking sheet and flip them so they’re gill side up.



In a small bowl, combine the ricotta, crushed red pepper, lemon zest, and a good pinch of coarse salt and freshly ground black pepper. Stir well to combine, then stir in the grated parmigiano-reggiano and herbs. Taste, and adjust the salt & pepper if needed.



Using a spoon (or your fingers), carefully divide the ricotta mixture among the mushroom caps. Sprinkle them with a little additional grated parmigiano-reggiano, and slide the sheet into the oven. Bake for 15 minutes, until golden.



Serves 2.