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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20th Feb, 2012
An excellent starter - always a winner
24th Jan, 2012
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.
17th Sep, 2011
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.
5th Dec, 2013
You can buy vegetarian pesto or make your own, I'm a veggie and I do both.
31st Jul, 2011
It was nice, healthy tasting.
28th Jun, 2011
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.
18th Jan, 2011
9th Jan, 2011
This was tasty and really simple to make. My housemates enjoyed it. Nothing splendid though. I would do it again.
3rd Jul, 2009
Only ok but easy to do. not sure I'd do it again
26th Mar, 2009
Made this a few of times and it always goes down well. Really easy, and always impresses the dinner guests :O)


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