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1. Preheat the oven to 200C/gas 6/fan 180C. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
2. Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the parmesan and drizzle over the rest of the oil.
3. Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
4. To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

400 kcalories, protein 19g, carbohydrate 2g, fat 34 g, saturated fat 12g, fibre 1g, salt 0.9 g

'As a vegetarian dish, this was decidedly different - a great dinner party starter.'

Latest comments and suggestions

• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  Good and simple dish to have as a starter or side dish to go with the main course. Next time I'll try using portobello mushrooms instead of chestnut mushrooms though.

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• tastytash

  21 November 2007

  tastytash rated and commented on this recipe

  

  I used goat's cheese instead of ricotta in this recipe as i had goat's cheese that needed to be used up. It was delicious. Very quick and simple to make and very, very tasty!! I will try it again with ricotta. Great for finger food, starter or side dish and contains store cupboard ingredients which is always a plus!!

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• Sally's Food

  12 February 2008

  Sally's Food rated and commented on this recipe

  

  I've been making this since it was in Good Food Magazine - it's a really tasty starter, I make it in Portobello mushrooms & it's always a winner.

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• Paul

  22 February 2008

  Paul rated and commented on this recipe

  

  Gorgeous, gorgeous, gorgeous. Really comforting, and cheap to make- I tend to cook a few extra and share with my flatmates :)

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• Lou

  11 March 2008

  Lou rated and commented on this recipe

  

  I forgot to put the olive oil in and they tasted great, would continue cooking them without, making them slightly healthier! I actually had these as a vegetarian main with some boiled new potatoes and salad, I used cestnut mushrooms and six was enough for a main.

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• Izzy

  13 June 2008

  Izzy rated and commented on this recipe

  

  A really quick and tasty starter!

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• louise

  30 August 2008

  louise commented on this recipe

  This dish is absolutely lovely, and to prove it my husband actually makes out that he created this when we have people round thats how good it realy is.

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• feeder

  04 October 2008

  feeder rated and commented on this recipe

  

  I have just cooked this dish for 4 of my guests! However they are easy to please especially after copious amounts of alcohol!!

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• feeder

  04 October 2008

  feeder commented on this recipe

  They loved it and so did I!

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• laura

  15 December 2008

  laura rated and commented on this recipe

  

  I used a home-made pesto. Fabulous!

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• Debbie24

  26 March 2009

  Debbie24 commented on this recipe

  Made this a few of times and it always goes down well. Really easy, and always impresses the dinner guests :O)

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• Jo

  03 July 2009

  Jo rated and commented on this recipe

  

  Only ok but easy to do. not sure I'd do it again

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• Linette

  22 August 2009

  Linette rated this recipe

  

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Ingredients

• 5 tbsp extra-virgin olive oil
• 16 medium chestnut mushrooms
• 250g tub ricotta
• 2 tbsp green pesto
• 2 garlic cloves , finely chopped
• 25g freshly grated parmesan
• 1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

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Difficulty and servings

Serves 4 as a starter

Preparation and cooking times

Ready in 35-45 minutes

Vegetarian

Ingredients

• 5 tbsp extra-virgin olive oil
• 16 medium chestnut mushrooms
• 250g tub ricotta
• 2 tbsp green pesto
• 2 garlic cloves , finely chopped
• 25g freshly grated parmesan
• 1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

400 kcalories, protein 19g, carbohydrate 2g, fat 34 g, saturated fat 12g, fibre 1g, salt 0.9 g

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