Portobello Mushrooms, Filled with Ricotta, Chive and Spinach
Chaucer Products Used:
Ingredients
Mushrooms
- 2 Large Portobello Mushrooms, with stalks removed
- 18g (0.63oz) Olive Oil
- 1g (0.035oz) Salt
- 0.5g (0.017oz) Black Cracked Pepper
Ricotta Cheese Filling
- 2g (0.07oz) Garlic Puree
- 14g (0.49oz) Roast Onions
- 150g (5.29oz) Ricotta Cheese
- 10g (0.35oz) Mature Cheddar
- 15g (1.76oz) Chaucer Freeze Dried Spinach Powder
- 3g (0.1oz) Chopped Chives
- 8g (0.28oz) Lemon Juice
- 1g (0.035oz) Salt
- 0.5g (0.017oz) Black Pepper
Garlic, Comte and Herb Crumb
- 22g (0.77oz) Chaucer Garlic & Herb Crumb
- 3.5g (0.12oz) Chaucer Freeze Dried Emmental Cheese
- 4.5g (0.16oz) Mature Cheddar
Method
-
Step 1
Preheat oven to 190oC or 375F. -
Step 2
On a lined baking tray, place the 2 large Portobello mushrooms with the cup facing upwards, sprinkling the olive oil, salt and pepper on the inside of the mushroom cup. -
Step 3
In a mixing bowl combine all the ricotta cheese filling ingredients and mix well, then split the mixture and fill both mushrooms cups. -
Step 4
In a separate mixing bowl combine the Garlic & Herb crumb & Freeze Dried Emmental Cheese, splitting the mixture between both mushrooms and topping the cheese mix with the crumb, then split the cheddar cheese evenly between both mushrooms sprinkling on top. -
Step 5
Loosely cover the mushrooms with foil, and bake in the pre heated oven for 20 minutes, then remove foil and bake for a further 10 minutes and serve.
Other Ingredient Suggestions
Why not try replacing the Chaucer Emmental for Chaucer Blue Cheese or replacing the Chaucer Garlic & Herb Crumb for a Chaucer Kimchi sprinkle.
Benefits of Using Chaucer Products
- Rehydrate & infuse quickly
- No artificial colours or additives
- No fuss no mess
- Less waste
- No knives required
- Small quantities - big impact - low density therefore low inclusion %
- Long shelf life at ambient temperature
- No preservatives
- Healthy additions
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