RecipeMuncher

While looking in the fridge I spied a few Swiss Brown Mushrooms lurking in the corner. 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 (...)