Mushrooms stuffed with sweet onions - ricotta


6 very large mushrooms
2 sweet onions (about 250 g)
1 sprig thyme
40 g freshly grated County (or other cheese)
120 g ricotta
Olive oil
Sledding almonds


Preheat the oven to 180oC.

Clean the mushrooms. Take your feet off. Put the hats aside.
Coarsely chop your feet with a knife.

Peel and slice the onions. Heat a frying pan with a little olive oil. Add the sliced onions and the peeled thyme. Cook for about 15 minutes over low/medium heat. Add the feet of chopped mushrooms. Salt. Continue cooking for about 15 minutes. There must be no more water from the mushrooms. If not, increase the heat a little and cook until the water evaporates.


Combine ricotta and grated shire. Season lightly with salt. Not too much, the cheeses are already salty.

Remove skin from mushroom hats (optional). Brush with a little olive oil, brush with a brush. Arrange them on a baking sheet lined with baking paper, opening at the top. Bake for 10 minutes.
Remove from the oven and remove the water from the bottom of the hats.

Divide the onions among the hats. Add the ricotta and sprinkle with a few crushed slushed almonds. I'm crushing them a little bit with my fingers.
Bake again and cook for about 15 minutes.
Taste immediately.

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