Mushrooms with Ricotta
Description
They are best served hot, straight from the oven. So if you are preparing them in advance, stuff them and put them in the refrigerator, then send them to bake about 15 minutes before serving. Those who love to experiment in the kitchen can always add spices to taste to the filling, as well as a little chicken, for example.
Instructions
- 1
Step 1
1. The ingredient list is small and quite simple.
- 2
Step 2
2. Peel and finely chop the onion.
- 3
Step 3
3. Place in a skillet with vegetable oil and sauté until translucent.
- 4
Step 4
4. While the onion is frying, wash and dry the mushrooms. Remove the stems.
- 5
Step 5
5. Finely chop the legs.
- 6
Step 6
6. Add the mushrooms to the sautéed onions.
- 7
Step 7
7. You can simply salt the caps lightly to taste. If you have soy sauce or any other favorite sauce on hand, feel free to add it. In this case, it's Tkemali, which works very well with mushrooms.
- 8
Step 8
8. Place the mushroom caps in an ovenproof dish and, at the same time, preheat the oven to 200°C.
- 9
Step 9
9. Fry the mushrooms with the onion.
- 10
Step 10
10. So you can add the cheese.
- 11
Step 11
11. As soon as it has melted, gently stir everything together and remove from the heat.
- 12
Step 12
12. Spread the filling into the caps and place the baking pan in the oven.
- 13
Step 13
13. Mushrooms bake quite quickly; 12-15 minutes is quite enough.
- 14
Step 14
14. Serve immediately after cooking.