Cheese and Walnut Stuffed Mushrooms on Toast
This is a recipe I made for a food styling course from a cookbook. The assignment was to duplicate the look and feel of a recipe from a magazine or cookbook. This is a modified recipe that came from the book Healthy Appetite by Gordon Ramsay.
olive oil, extra-virgin
mini portobella, cremini, etc. not too big but easily stuffable
fresh, finely chopped, one large spig (or more to tatste)
preferably multi-seeded Artisian but any bread would work
or to taste
Preheat oven to 400℉ (200℃). Coat a baking sheet with cooking spray.
Clean the mushrooms removing the stem and creating a nice cap for the stuffing. Season the inside of each cap with a bit of salt, pepper and a few drops of olive oil.
In a medium bowl mix together the ricotta, oregano, walnuts, Parmesan cheese, salt and pepper. Taste the mixture and adjust seasoning.
Stuff each mushroom with about one heaping teaspoon of the ricotta cheese mixture and place each cap on the baking sheet. Drizzle a little olive oil over each mushroom.
Bake for about 10 minutes or until the mushrooms are tender and the stuffing it bubbly. Meanwhile toast the bread slices.
Place two pieces of toast on each plate. On each slice of bread place two or three of the stuffed mushrooms caps on each piece of bread.
If desired, drizzle with a bit of high quality finishing olive oil, salt and pepper. Serve warm.