Stuffed mushrooms with ricotta & walnuts on toast

Gordon Ramsay claims this is a breakfast. Maybe in Europe. But, since he’s been on more episodes of MasterChef than I have (so far at least) , he’s probably right.

Recipe courtesy of Gordon Ramsay’s Healthy Appetite
Serves 4

olive oil
10 oz. baby portobello mushrooms, cleaned
salt and pepper
1 1/2 cups ricotta
4 tbsp. chopped walnuts
1 oregano sprig, leaves only, chopped
2 tbsp. grated parmesan
8 slices of multiseed rye or sourdough bread

Start by seasoning the mushroom caps with olive oil, salt and pepper, then lay them on a baking pan. Heat the oven to 425 degrees while you begin the next step: making the ricotta mixture.

Mix the ricotta, oregano, parmesan and walnuts in a small mixing bowl. Taste and adjust to your liking, then spoon the mixture onto the mushroom caps and drizzle lightly with olive oil. Cook the stuffed caps for 10 minutes and toast yoru bread, timing it perfectly so that they’re both done at the same time.

Be very careful! You’re putting olive oil in the oven, so watch the caps closely. Otherwise, you’ll burn your house down and likely lose your computer, therefore restricting your ability to visit this blog. And no one wants that.

Place caps on warm toast.

Serve.

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