Baked mushrooms with ricotta & pesto

Baked mushrooms with ricotta & pesto

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

Ready in 35-45 minutes

Easy

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

Nutrition:

  • kcal400
  • fat34g
  • saturates12g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein19g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 5 tbsp extra-virgin olive oil
  • 16 medium chestnut mushrooms
  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

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

  • 2 tbsp green pesto
    Pesto

    Pesto

    Pess-toh

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

    The…

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

    Parmesan

    parm-ee-zan

    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

    Pesto

    Pess-toh

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

    The…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
akerai144
5th Dec, 2013
You can buy vegetarian pesto or make your own, I'm a veggie and I do both.
nova1974chevy
31st Jul, 2011
4.05
It was nice, healthy tasting.
leedskitchenscavenge
28th Jun, 2011
4.05
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
18th Jan, 2011
5.05
Yum!
conatazz
9th Jan, 2011
4.05
This was tasty and really simple to make. My housemates enjoyed it. Nothing splendid though. I would do it again.
hamishmum
3rd Jul, 2009
3.05
Only ok but easy to do. not sure I'd do it again
debbie24
26th Mar, 2009
Made this a few of times and it always goes down well. Really easy, and always impresses the dinner guests :O)
ghemotoc
15th Dec, 2008
5.05
I used a home-made pesto. Fabulous!
karleyrowlinson
4th Oct, 2008
5.05
They loved it and so did I!
karleyrowlinson
4th Oct, 2008
5.05
I have just cooked this dish for 4 of my guests! However they are easy to please especially after copious amounts of alcohol!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.