Large juicy portabello mushrooms stuffed with lush, creamy ricotta cheese, paired with a light, fresh prosecco – it’s an easy and very pleasurable combination.
This dish even sports the colours of Italy, as well as a sense of Italian flavours. It’s also an ideal share dish and surprisingly rich too. Usually one large mushroom per person is enough for a satisfying starter.
Try a dry non-vintage prosecco ideally from Veneto, Italy to pair well with this dish.
Recipe from Paired: Champagne & Sparkling Wines by Fran Flynn and David Stevens-Castro.