The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter
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If you want to use a slow cooker...
Prepare your mushrooms as in Steps 1 and 2 above but place them into your slow cooker instead. Cook on Low for 8-9 hours, and once they're done drain off any excess juice. Serve each mushroom with a dot of extra pesto.