Lemon Ricotta Stuffed Mushrooms with Crispy Walnut and Leek Crumbs

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Wipe the mushrooms clean, remove the stems, and finely chop the stems. Arrange the mushroom caps on a lightly oiled baking tray.

2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped leek, chopped mushroom stems, and garlic. Cook for 4 to 5 minutes until the leek is tender and the mushroom moisture has evaporated.

3. 3

   Add the chopped walnuts and breadcrumbs to the skillet. Cook for 2 minutes, stirring, until the breadcrumbs are lightly golden. Remove from the heat and let cool for 3 minutes.

4. 4

   In a bowl, mix the ricotta, grated Parmesan, lemon zest, lemon juice, parsley, thyme, salt, and black pepper. Fold in the warm leek, stem, walnut, and breadcrumb mixture, reserving 2 tablespoons for topping.

5. 5

   Fill each mushroom cap generously with the ricotta mixture. Sprinkle the reserved topping over the mushrooms and drizzle with the remaining tablespoon of olive oil.

6. 6

   Bake for 15 minutes at 200 °C / 400 °F, or until the mushrooms are tender and the tops are golden. For a deeper finish, broil for 1 to 2 additional minutes, watching closely.

7. 7

   Serve warm, with a little extra Parmesan on top if desired.