Baked mushrooms with ricotta cheese and pesto
Prep:
15 mins
Cook:
25 mins
This mushroom starter is delicious and very easy to make. The pesto gives it extra richness.
5 tbsp olive oil
16 medium chestnut mushrooms
250g ricotta cheese
2 tbsp green pesto
2 garlic cloves, finely chopped
25g freshly grated parmesan
1 tbsp green pesto
2 tbsp chopped fresh parsley, preferably flat leaf, to serve
Preheat the oven to 200°C / 400°F / Gas mark 6.
Choose an ovenproof dish big enough to take all the mushrooms in one layer (in this case we used a heavy skillet) and generously brush it with 1 tablespoon of the oil.
Trim the mushroom stalks level with their caps then put the mushrooms, rounded cap side down, in the dish.
Mix the ricotta, pesto and garlic in a bowl then spoon onto the mushrooms (there’s enough to pile it up quite high).
Sprinkle over the Parmesan and drizzle over the rest of the oil.
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 the mushrooms have given off a lot of juice after cooking, you can drain some of it off.
To serve, spoon a little pesto on top of the mushrooms and scatter with the parsley.
Serve hot or at room temperature.
Serves
4
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Cheese, Vegetables
Recipe Type
Entertaining, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
