Mushrooms stuffed with ricotta cheese, pecans, pickles, onions and parsley
Appetizers, Tapas, Salted, Cheese
Small hot bites stuffed with ricotta cheese pickles, onions and pecans.
IngredientsRecipe for 12 tapas
For the onions
For the mushrooms
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your four at 450 °F
- General preparation
Remove the stems from the mushrooms and chop finely. Finely chop the shallots and parsley. Chop the garlic and crush the pecans.
- Preparation for the mushrooms
Place the heads of the mushrooms on a baking sheet with parchment paper. Cook for about 8-10 minutes. Remove from the oven and turn them to be bottom side up. Once stuffed abundantly, return to the oven for about 15 minutes.
- Preparation for the onions
Slice the red onions.
- Preparation for the stuffing
Cook the shallots in a pan, add the mushroom stems and garlic. Let cool. In a bowl, combine your ricotta mixture and add the mushroom and shallot stuffing once cooled. Add the parsley and pecans. Stuff your mushroom caps and sprinkle with breadcrumbs to finalize if you wish.
- To serve
Place three mushroom heads aligned on a bed of salad with chopped pecans. Garnish with pickles and onions.
The breadcrumbs are not necessary, but will add texture and absorb some of the excess liquid.