Portobello stuffed with ricotta and wrapped in prosciutto

This recipe was based on one that my Italian friend gave me. She told me how she would stuff a portobello mushroom with ricotta and wrap it in parma ham. I love this idea, but have changed it slightly. First of all, I have chosen to use two portobello mushrooms tied together because, well, frankly it looks quite nice. Also, I think one might be a bit too small to serve as a starter, but I suppose that depends on the size of your mushrooms. I have also added some chopped wild garlic to the ricotta, as I think it will add some beautiful flavour. Lastly, instead of parma ham, I have used prosciutto, simply because it was all I had.

This idea of passing recipes on and making changes is what I want to achieve on this blog. So, any changes you make to this recipe, or any others let me know by leaving a comment.

To serve one, you will need:

  • 2 equal sized portobello mushrooms, washed with the stems removed
  • 2 tablespoons of ricotta (or more if you have larger mushrooms)
  • wild garlic, washed and roughly chopped
  • 6 prosciutto rashers (maybe more if your mushrooms are larger)
  • kitchen twine/cooking string

Firstly, preheat your oven to 200°C/Gas Mark 6.
Here you can see my portobello mushrooms, which have been washed and had the stems removed. They need to be equally sized, so that the ricotta doesn’t leak out.

Remove stems

Place them together to make sure they fit well, try to twist them to a position where there is no gaps between them if possible.

Make sure the two fit

Spoon the ricotta into a bowl and mix in the wild garlic

Mix wild garlic into ricotta

Then spoon this mix into the mushrooms.

Stuff mushrooms with ricotta mixture

Put the mushrooms together and wrap the prosciutto around them tightly. Put a few pieces across one way, and then a few more the other way. Make sure they cover any small gaps you might have between the mushrooms.

Wrap in prosciutto

Tie your kitchen twine around the parcel, like a present, making sure it holds it together tightly. Drizzle some oil on to a tray and put the parcel on top of it. Pop this in the oven for 20 minutes.

Tie up with string

Remove from the oven and serve. You can either serve it whole, as I have or cut it into pieces.

Serve

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