Baked mushrooms with ricotta & pesto

Baked mushrooms with ricotta & pesto

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(28 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 mushrooms
  • 250g tub ricotta



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

  • 2 tbsp green pesto



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


  • 2 garlic cloves, 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, questions and tips

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Emily Adams's picture
Emily Adams
14th Jan, 2020
Liked the idea of all these ingredients and tried the slow cooker version. It was edible but I don't think I would make it again this way as the flavours were really muted and not convinced the ricotta developed well over the long period of cooking. Will have to try it in the oven I guess...
6th Jan, 2018
These made for a very tasty lunch. I halved the recipe and used kefalotyri cheese rather than parmesan. Served the mushrooms on a bed of rocket with some slices of rustic bread.
spottycups's picture
28th Jul, 2017
I only found this as I had ricotta that needed used up and I had no spinach in (this seems to be one of only very few recipes that doesn't use spinach in a ricotta dish!). Adapted slightly by using large, flat mushrooms and making it into a main course, served with crispy home made potato wedges - really yummy and very quick and easy to throw together!
josiethetoaster's picture
23rd Nov, 2016
These are tasty but I'd prefer some contrasting texture as it's all very soft - if I try this again I might go for a breadcrumb topping to give it a bit of crunch.
14th Aug, 2014
Very easy starter but beautiful tasting -I put mine on a bed of rocket to serve -really nice.
15th Feb, 2013
Easy and tasy recipe, as a short cut replaced the ricotta for Boursin, and it worked a treat!
vintageabbie's picture
28th Jan, 2013
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!
16th Jul, 2012
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!
1st Jul, 2012
Made this for a dinner party of 8. Stuck to the original ingredients and it was delicious. Everyone enjoyed it. Served with ciabatta slices.
14th Jun, 2012
Made this for a dinner party - easy to do, prepared in advance and guests loved it. Will make again!


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18th Feb, 2018
I added a Parmesan tuile for added texture which worked well.
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