Baked mushrooms with ricotta & pesto

Name: Baked mushrooms with ricotta & pesto
Total time: 45 min
Ingredients: 5 tbsp extra-virgin olive oil; 16medium chestnut mushrooms; 250g tub ricotta; 2 tbsp green pesto; 2 garlic cloves , finely chopped; 25g freshly grated parmesan (or vegetarian alternative); 1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

www.bbcgoodfood.com

Your recipes

Total: 45 minutes

Servings: 2.5

Author : Good Food team

budget chestnut mushroom chestnut mushrooms

Ingredients

Remove All · Remove Spices · Remove Staples

5 tbsp extra-virgin olive oil16medium chestnut mushrooms250 grams tub ricotta2 tbsp green pesto2 garlic cloves, finely chopped25 grams freshly grated parmesan (or vegetarian alternative)1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 200C/fan 180C/gas Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.

Step 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.

Step 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.

Step 4

To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.