Baked mushrooms with ricotta & pesto

Baked mushrooms with ricotta & pesto

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(27 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
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Ingredients

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

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 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.

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Comments, questions and tips

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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!!
greedypup
30th Aug, 2008
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.
imacpherson
13th Jun, 2008
4.05
A really quick and tasty starter!
lou-francis
11th Mar, 2008
4.05
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
22nd Feb, 2008
5.05
Gorgeous, gorgeous, gorgeous. Really comforting, and cheap to make- I tend to cook a few extra and share with my flatmates :)
sallyandoliver
12th Feb, 2008
4.05
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
21st Nov, 2007
4.05
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
8th Nov, 2007
3.05
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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