Ricotta stuffed morels

PreviousNext

Starter

4 servings

Easy

30 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 1/2 LB of Fresh Morels
• 2 Cups of Ricotta Cheese
• Black pepper and Salt to taste
• 2 Eggs
• 1 Cup of Flour
• 1 Cup of Bread Crumbs *Italian seasoned ones are best
• Olive Oil

Preparation

• First clean the morels in a bowl of cold water than dry them off with a paper towel
  Take the eggs and place in a shallow bowl with a little water to be used as a binding agent.
  Take another plate and incorporate the salt, pepper, bread crumbs and flour well.
  Mix the ricotta cheese and a little of the salt and pepper in a separate bowl.
  Take a pastry bag and fill it with the ricotta mixture and start stuffing the mushrooms. Do not over stuff or it will break.
  Once it is stuff, dip it in the egg mixture than fully coat it with the bread crumbs.
  Fry them in olive oil until they are a golden brown and serve *I also had a side of marinara sauce.

Questions

Photos of members who cooked this recipe