- Parmesan Reggiano
- Vegalta Bread Crumbs
- Freah Parsley
- Balsamic Glaze
- Olive Oil
You you’re going to need some mushrooms of course and I’m choosing to use my little cremini mushrooms and all I did was take a little spoon and hollow them out so we have a little pocket here for the filling and I’m doing these bite size which is why I’m using the little ones and you also don’t need some Parmesan Reggiano, some Vegalta bread crumbs fresh parsley lemon balsamic glaze olive oil salt and pepper now. I want to point something out to you this is I don’t know if you guys are familiar with balsamic glaze it is such a good and delicious ingredient it’s made with really good quality balsamic vinegar and sugar it’s together reduced to get a really sort of sticky and delicious glaze that goes really well with either savory dishes or sweet dishes.
I’m going to put the mushrooms out of the way for now and get our feelings started we’re going to need some legal stuff and I’m going to actually use you’re not going to need a whole lot so that’s going to be plenty.I’m actually going to use part-skim ricotta because it doesn’t really make a difference in this case and it just works really well either way so,I’m finally John O’Donnell chopped up a little fresh parsley here I’m also going to use some of this lemon zest and then a whole lot may be the zest from a quarter of a lemon perfect it’s just going to bring a little bit of brightness to this and just trust me it works season this with salt and pepper don’t go too heavy on the salt because we have the ricotta. we have the parmigiano and those are very salty elements so,we don’t want to go nuts there so take a spoon mix this all together now put your mushrooms in a little baking dish like so,I’m going to drizzle some olive oil over them to help them not stick to give them some flavor season them a little salt and pepper let’s toss these around just to get them coated try not to break them like.
I’m doing lay them cut side up like so,little soldiers here now into the bottom of everyone we’re going to put a drop of this balsamic glaze it’s a little surprise that makes people go oh my delicious goodness what is that sticky stuff and this is what it’s going to be I’m telling you it sounds odd but wait till you try it you will understand why see I think that is so good now we want to take some of the ricotta mixture and fill each one with them you don’t want to go too overboard because we still have to tap them with the bread crumbs and the parmigiano so just stuff them like so last one now what we’re going to do next is sprinkle some bread crumbs over each one now so much in food for me it’s not just about flavors it’s also about texture and what I love about this is that you have the crispy top from the parmigiana on the bread crumbs the creamy smooth sort of subtle filling and then you have that tangy balsamic glaze and that mushroom that just takes everything in like a sponge and it’s like a perfect bite.
We’ll top them with the parmigiano just grate it a little parmigiano and now,I’m just going to top each one with a little bit of out we have that final step we just need to drizzle touch of olive oil to each one this just helps with the Browning and crisping up at the top just like so and these are going to go into your hot oven for 25 for 20 minutes until golden bubble you over the top and then we’re going to dig in now I bake these for about 20 minutes I took them out of the oven wait for about 10 minutes.