Baked mushrooms with ricotta & pesto

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• 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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• sarah_g

  09 January 2011

  sarah_g rated and commented on this recipe

  

  This was tasty and really simple to make. My housemates enjoyed it. Nothing splendid though. I would do it again.

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• jb5370

  18 January 2011

  jb5370 rated and commented on this recipe

  

  Yum!

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• leedskitchenscavenger

  28 June 2011

  leedskitchenscavenger rated and commented on this recipe

  

  I made these as a starter but used normal mushrooms, low fat philadelphia, as I couldn't get hold of any ricotta, and curly parsley and they went down really well. Also made some with vegan cream cheese for one of my housemates and they were equally as nice. I seemed to have a bit of mixture left over too.

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• Nova'

  31 July 2011

  Nova' rated and commented on this recipe

  

  It was nice, healthy tasting.

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it�s definitely NOT suitable for vegetarians.

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• artfulglv19

  24 January 2012

  artfulglv19 rated and commented on this recipe

  

  This is an EPIC starter and always gets amazing compliments! Make sure to chuck in the stalks in the baking tray as well as they are awesome to eat covered in all the nice garlicy juice. Serve them on a bed of rocket or mixed leaves with some nice balsamic syrup around the plate and you have a winning starter. You will have some ricotta mix left over usually this recipe would eaisly do around 750g of mushrooms if not more.

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• spanish

  20 February 2012

  spanish rated and commented on this recipe

  

  An excellent starter - always a winner

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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 (or vegetarian alternative)
• 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 (or vegetarian alternative)
• 1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

400 kcalories, protein 19.0g, carbohydrate 2.0g, fat 34.0 g, saturated fat 12.0g, fibre 1.0g, salt 0.9 g

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