Made in North Yorkshire and available as a kit, apparently. Simple but sweet. This is the basic type I've made before. Using a cookie cutter for the windows always looks nice, but I'm no longer tempted to melt boiled sweets for 'glass' as they slowly stickyfy and melt on display.
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
Stuffed Mushrooms | Vegetables Recipes | Jamie Oliver Recipes