Lemon Ricotta and Pistachio Stuffed Mushroom Bites

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Clean the mushrooms with a damp cloth. Carefully remove the stems and finely chop them; set aside. Arrange the mushroom caps on the tray with the cavity facing up.

3. 3

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped stems and garlic, and cook for 3 to 4 minutes until they release their moisture and soften. Let cool for 2 minutes.

4. 4

   In a bowl, mix the ricotta, chopped pistachios, Parmesan, chives, parsley, lemon zest, lemon juice, salt, black pepper, and red pepper flakes if using. Fold in the sautéed mushroom stem and garlic mixture.

5. 5

   Fill each mushroom generously with the ricotta mixture using a small spoon. Press lightly so the filling sits securely.

6. 6

   Mix the panko with the remaining tablespoon of olive oil and sprinkle this topping over the stuffed mushrooms. If desired, add a little extra Parmesan on top.

7. 7

   Bake at 200 °C / 400 °F for 16 to 18 minutes, until the mushrooms are tender and the tops are golden and crisp.

8. 8

   Let rest for 3 minutes before serving. Serve warm, with a little extra chives or parsley on top if desired.