stuffed mushrooms

Stuffed Mushrooms with Ricotta + Chilli

mushrooms tray

I am the only one in the house who likes mushrooms.

Today I found myself home alone for dinner, and decided to take advantage of the opportunity. I made myself something I don’t get to eat very often. I grabbed a pile of large field mushrooms from the grocer, a tiny bird’s eye chill, and a wedge of ricotta from the delicatessen. The rest of the ingredients were already in the fridge.

These Stuffed Mushrooms are a satisfying meal that is on the table in less than half and hour – which is crucial for me at this present time. Gone are the days of pottering about in the kitchen for hours on end.

Sometimes I would spend the entire day in the kitchen. Just because I loved it.

I miss those days.

For now I am getting by with no-fuss, quick meals. Fortunately they can also be rather tasty too!  mushrooms lightmushrooms tray cooked


Stuffed Mushrooms with Ricotta and Chilli

adapted from Jamie Oliver – Jamie’s Italy. 

– 220g ricotta (the fresh one, not the one in the pre-packaged tub, it’s too wet)
– 1 bird’s eye chilli, deseeded and finely diced.
– 1 Tbsp freshly chopped sage leaves
– big pinch salt
– 6 large field mushrooms
– handful freshly grated parmesan
– lemon wedges, to serve
– handful rocket leaves, to serve


Preheat the oven to 220 degrees C.

Place the ricotta, chilli, salt, and sage in a bowl and mix to combine.

Remove the mushroom stalks and place the mushrooms on a baking tray, ready to be filled.

Spoon the mixture into the mushroom ‘cups’, then sprinkle each with parmesan cheese over the top.

Bake for about 20 minutes, or until golden and bubbling.

Serve with rocket leaves scattered over the top, and a big squeeze of lemon juice each.

Serves 2.

mushrooms plate

Comments 4

  1. Darya 14/08/2014

    These sure look delicious, Jade. I understand how you feel about spending the entire day in the kitchen, I wish I had more time to do the same, but like you, I am also happy with quick and fuss-free (and no less delicious) meals these days. I love mushrooms, but never think of stuffing them; everybody likes mushrooms here, so I’ll keep your recipe in mind for cooler days.

    • eatthismyfriend 15/08/2014

      Hello Darya, Thank you for your comment!
      I LOVE those days in the kitchen, baking bread, cakes, casseroles on the stove, all at the same time. I yearn for their return – but am enjoying the challenge of finding yummy quick meals. Tonight I was feeling rather uninspired and made porridge for dinner hahaha! It was actually rather delicious though!

    • eatthismyfriend 07/09/2014

      Hahaha sounds like you were destined to love mushrooms. And thank you. I wasn’t super happy with the shots at the time – I was in such a rush. Glad you like them . X

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