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Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)
- 75 g good crumbly ricotta cheese
- zest of 1 lemon
- 1 fresh red chilli, deseeded and finely chopped, to taste
- sea salt
- freshly ground black pepper
- 2 tablespoons fresh oregano or marjoram leaves, finely chopped
- 1 small handful Parmesan cheese, freshly grated, plus extra for sprinkling
- 4 handfuls mushrooms, brushed clean
- extra virgin olive oil
- 1 handful rocket or soft leafy herbs
Directions:View on Jamie Oliver
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