Ingredients:
½ cup ricotta cheese
2 tblsp grated parmesan cheese
12 fresh mushroom caps, stalks removed
Finely grated lemon zests
Salt and black pepper
A pinch of dried oregano
Finely chopped chili, to taste
Optional ingredients:
Fresh arugula
Choice of fresh herbs
Preparation/Directions
Mix the ricotta with the lemon zest, chili and a little salt, pepper, oregano and parmesan.
Dip the mushroom caps in a little oil, salt and pepper, lay them upside down on a baking tray, then fill each mushroom with the ricotta mixture.
Sprinkle a little parmesan on top, then bake until golden brown and cooked.
Drizzle with a little extra virgin olive oil and serve with arugula or fresh herbs.
This recipe serves six persons.
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The recipe is a simplified variant of one of the specials currently being offered in Waterfront Cebu City Hotel & Casino's international menu. Readers who wish to sample the dish in its original flavorful flair may have it at the hotel's "Gourmet Walk."
Chef Simon Sperling - the man behind Waterfront Cebu City Hotel & Casino's season inspired menus and bold entrees - is no stranger to how stressful kitchens can be, especially with the year-end holidays.
As such, it doesn't come as strange that the executive chef - whose professional experience spans 30 years across four continents and 12 countries - shares recipes whose preparation is devoid of needless frivolity, but are rather quick and easy to prepare factor and yet doesn't scrimp on exquisite taste and fine quality.
Chef Simon's "Baked Mushrooms Stuffed with Ricotta" is one fine example. - Yasunari Ramon Suarez Taguchi