Baked Mushrooms with Ricotta and Pesto Recipe

Introduction

Baked mushrooms filled with creamy ricotta and fragrant pesto make a delightful appetizer or light meal. This easy recipe combines earthy mushrooms with rich cheese and fresh herbs for a satisfying dish that’s perfect for any occasion.

Ingredients

• 5 tbsp extra-virgin olive oil
• 16 medium 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, to serve
• 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

Instructions

1. Step 1: Preheat your oven to 200°C (gas mark 6, fan 180°C). Choose an ovenproof dish large enough to fit all the mushrooms in a single layer. Generously brush the dish with 1 tablespoon of the olive oil.
2. Step 2: Trim the mushroom stalks level with their caps if needed. Place the mushrooms rounded cap side down in the dish.
3. Step 3: In a bowl, mix the ricotta, 2 tablespoons of pesto, and the finely chopped garlic until well combined.
4. Step 4: Spoon the ricotta mixture into each mushroom, piling it up generously. Sprinkle the grated parmesan evenly over the mushrooms, then drizzle with the remaining olive oil.
5. Step 5: Bake for about 20 minutes until the mushrooms are soft and the cheese is beginning to turn golden. If needed, place the dish under a preheated grill for a few minutes to brown the topping.
6. Step 6: If the mushrooms release a lot of juice during baking, drain off some of it before serving.
7. Step 7: To serve, place a small dollop of extra pesto on each mushroom and sprinkle with chopped parsley. Serve hot or at room temperature.

Tips & Variations

• For a slow cooker version, prepare the mushrooms as instructed in the first steps, then place them in a slow cooker and cook on Low for 8–9 hours. Drain any excess juice before serving, and top each mushroom with extra pesto.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The mushrooms can be served warm or at room temperature after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use other firm mushrooms such as button or portobello mushrooms. Just make sure they are medium-sized and sturdy enough to hold the filling.

Is this recipe suitable for vegetarians?

Yes, it is vegetarian-friendly if you use a vegetarian alternative to parmesan cheese. Otherwise, the classic parmesan version works well for lacto-vegetarians.

Baked Mushrooms with Ricotta and Pesto Recipe

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★★★★★

4.8 from 101 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These baked mushrooms stuffed with a creamy ricotta and pesto filling make for a deliciously easy appetizer or side dish. Featuring chestnut mushrooms filled with a flavorful mixture of ricotta cheese, green pesto, garlic, and Parmesan, this recipe offers a perfect balance of creamy and herby flavors. The mushrooms are baked until tender and golden, and served with extra pesto and fresh parsley for a vibrant touch.

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Ingredients

Scale 1x2x3x

Mushrooms and Filling

• 5 tbsp extra-virgin olive oil
• 16 medium chestnut mushrooms
• 250g tub ricotta
• 2 tbsp green pesto
• 2 garlic cloves, finely chopped
• 25g freshly grated Parmesan (or vegetarian alternative)

To Serve

• 1 rounded tbsp green pesto
• 2 tbsp chopped fresh flat-leaf parsley

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Instructions

1. Preheat Oven: Preheat your oven to 200°C (fan 180°C) or gas mark 6. Select an ovenproof dish large enough to lay the mushrooms in a single layer and generously brush it with 1 tablespoon of the olive oil.
2. Prepare Mushrooms: Trim the stalks of the mushrooms so they are level with their caps, if necessary. Place the mushrooms in the dish, rounded cap side down.
3. Make the Filling: In a bowl, combine the ricotta, 2 tablespoons of green pesto, and the finely chopped garlic, mixing thoroughly to create a flavorful filling.
4. Stuff Mushrooms: Spoon the ricotta and pesto mixture generously into each mushroom, piling it up high. Sprinkle the grated Parmesan evenly over the stuffed mushrooms and drizzle the remaining 4 tablespoons of olive oil over the top.
5. Bake Mushrooms: Place the dish in the preheated oven and bake for about 20 minutes, or until the mushrooms are soft and cooked through, and the cheese topping begins to turn golden. If the cheese hasn’t browned sufficiently, finish under a preheated grill for a few minutes.
6. Drain Excess Juice: If the mushrooms have released a lot of liquid during baking, carefully drain off the excess juice to prevent sogginess.
7. Serve: To serve, add a small dollop of green pesto on top of each mushroom and sprinkle with the chopped fresh parsley. These mushrooms can be enjoyed hot straight from the oven or at room temperature.

Notes

• This recipe can be adapted for slow cooking: prepare the mushrooms and filling as directed, place them in a slow cooker, and cook on Low for 8-9 hours. Drain any excess juice before serving and top with extra pesto.
• For a vegetarian option, use a vegetarian alternative to Parmesan.
• The dish pairs well with crusty bread or a fresh green salad for a light meal or appetizer.
• Use fresh flat-leaf parsley for the best flavor and presentation.
• Ensure mushrooms are cleaned gently with a damp cloth rather than soaked in water to avoid sogginess.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Keywords: baked mushrooms, ricotta, pesto, appetizer, Italian, vegetarian, easy recipe, stuffed mushrooms