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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Drain Excess Juice: If the mushrooms have released a lot of liquid during baking, carefully drain off the excess juice to prevent sogginess.
- 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
