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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