Baked mushrooms with ricotta & pesto

Baked mushrooms with ricotta & pesto

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 35-45 minutes

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
400
protein
19g
carbs
2g
fat
34g
saturates
12g
fibre
1g
sugar
0g
salt
0.9g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, September 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ruthy1972's picture

Very easy starter but beautiful tasting -I put mine on a bed of rocket to serve -really nice.

vickibrodie's picture

Easy and tasy recipe, as a short cut replaced the ricotta for Boursin, and it worked a treat!

vintageabbie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this for two, but doubled the pesto because there's never enough pesto! To that effect also served with some pesto pasta, delicious!

cawpeanut's picture

Made this as a started for friends coming over for dinner. Gorgeous! Easy to make but tastes as if you spent much longer making it! Served on a bed of watercress. Firm favourite as a starter now!

trude28's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a dinner party of 8. Stuck to the original ingredients and it was delicious. Everyone enjoyed it. Served with ciabatta slices.

trude28's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a dinner party - easy to do, prepared in advance and guests loved it. Will make again!

margaretforman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

An excellent starter - always a winner

artfulglv19's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

fluffyjacq's picture

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.

akerai144's picture

You can buy vegetarian pesto or make your own, I'm a veggie and I do both.

nova1974chevy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It was nice, healthy tasting.

leedskitchenscavenge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jb5370's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum!

conatazz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

hamishmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

debbie24's picture

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

ghemotoc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used a home-made pesto. Fabulous!

karleyrowlinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

They loved it and so did I!

karleyrowlinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

greedypup's picture

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.

Pages

Questions

Tips