Baked mushrooms with ricotta & pesto

The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter

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

  • Yield: Serves 4 as a starter
  • Cooking time: 45 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 5 tbsp extra-virgin olive oil
  • 16 medium chestnut mushroom
  • 250g tub ricotta Ricotta ree-cot-aRicotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
  • 2 tbsp green pesto Pesto Pess-tohPesto is a generic Italian name for any sauce made by pounding ingredients together.The…
  • 2 garlic clove, finely chopped
  • 25g freshly grated Parmesan Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It… (or vegetarian alternative)
  • 1 rounded tbsp pesto Pesto Pess-tohPesto is a generic Italian name for any sauce made by pounding ingredients together.The… and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

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