Baked mushrooms with ricotta & pesto

Baked mushrooms with ricotta & pesto

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(20 ratings)

Ready in 35-45 minutes


Serves 4 as a starter
The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter

Nutrition and extra info

  • Vegetarian


  • kcal400
  • fat34g
  • saturates12g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein19g
  • salt0.9g
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  • 5 tbsp extra-virgin olive oil
  • 16 medium chestnut mushroom
  • 250g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 2 tbsp green pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 2 garlic clove, finely chopped
  • 25g freshly grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  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.

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Comments (26)

imacpherson's picture

A really quick and tasty starter!

lou-francis's picture

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.

ppaulyy's picture

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

sallyandoliver's picture

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.

tphotiou's picture

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!!

veronikak's picture

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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