Nearby sat a little ricotta and some of that truffled goat curd. From the tortelloni, I know those ingredients go well together so why not continue with that theme and use them to stuff these mushrooms.
Rather than just throw away the mushroom stems, I've cooked them up and added them to the filling to give it an extra mushroom hit. The end product gives you the best of both worlds - that rich mushroom flavour that oven roasting brings out and a soft and creamy center that works to carry those flavours.
Stuffed Swiss Brown Mushrooms
6 swiss brown mushrooms
50 grams ricotta
2 tablespoons Truffled Goat Curd
salt and pepper
Prepare the mushrooms:
Remove the stem from each cap and set them aside.
Gently clean the cap with a moist towel to remove any dirt.
Cook the stems:
Finely dice the reserved mushroom stems and sauté in a little butter until golden. Set aside to cool.
Make the ricotta stuffing:
Push the ricotta through a fine mesh sieve - stir in the truffled goat curd. Fold the cooled mushroom stems through the mix - taste and then season with salt and pepper as desired.
Stuff the mushrooms:
Spoon or pipe the stuffing into each cap - make sure the filling rises high above the cap. Store these in a sealed dish in the fridge until ready to use.
Cook the mushrooms:
Drizzle a little oil over a baking paper lined tray. Place the mushrooms, one a time onto the tray, smearing them across the oil to give them a light coating.
Bake in a preheated 160°C/320°F oven until the mushrooms have cooked and the stuffing has set.
Serve at once as finger-food or as a side dish.