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Portobello mushrooms stuffed with ricotta, chili and lime

Starters25 minutes4 people250 calories
1/52/53/54/55/5 (9 votes)
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By Irene Arcas

What a discovery! portobello mushrooms! It seems that only traditional mushrooms existed ... but these are big words ... they have a much more delicate flavor and a firmer meat. Highly recommended, without a doubt. If you like them, here is another fantastic recipe to use this variety of mushrooms: http://www.thermorecetas.com/mushrooms-portobello-in-thermomix /

This time we are going to prepare them filled with a elegant and delicate cream, like portobello, but with a special touch of lime y red chili. If you like spicy a little, add a couple of slices of chili, but if you like it more, a good amount would be 6 or 8 slices. In addition, to enhance the flavor a bit, we have included some ham cubes. Of course, a very interesting recipe as a delicate starter to surprise our most exquisite diners with a fine palate.

Portobello mushrooms stuffed with ricotta, chili and lime

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Delicate portobello mushrooms filled with an elegant cream with a special touch of lime and red chili. A very interesting recipe as a delicate starter to surprise our most exquisite diners.

  • Irene Arcas
  • Kitchen: Modern
  • Recipe type: incoming
  • Calories: 250
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 8 small-medium portobello mushrooms
  • 250 g of ricotta
  • 2-8 slices of red chili, seedless
  • 50 g of serrano ham in very thin cubes
  • 50g Parmesan cheese plus a little more for garnish
  • Sea salt
  • Freshly ground pepper
  • The zest of 1/2 lime
  • A good bunch of basil (5 g or two full tablespoons)
  • Olive oil

Preparation

  1. We preheat the oven to 220 °.

  2. In the glass we put the Parmesan, the basil, the lime zest, the chili, the salt and the pepper. We shred 30 seconds, speed 10. We lowered the remains and repeated the operation.

  3. Add the ricotta and the ham and mix 30 seconds, speed 2.

  4. We remove the mixture to a bowl and rectify the salt or pepper.

  5. We remove the stems from the mushrooms (we save for another preparation, such as a cream, salad, sautéed, sautéed ...) and we add oil, salt and pepper to the mushroom glass. Fill with the ricotta cream, sprinkle with grated Parmesan and bake 15 minutes or until golden brown on top.

  6. Let stand 5 minutes out of the oven before taking them.

Source - Adapted by Jamie Oliver.


Discover other recipes of: Aperitif, Celiac, Healthy food, Easy, Egg intolerant, Less than 1/2 hour, Christmas

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