Baked mushrooms with ricotta recipe: The rich pesto helps balance the tangy ricotta and earthy mushroom flavors of this easy vegetarian appetizer. The mixture of pesto and baked mushrooms with ricotta is delicious!
Preheat the oven to 392º F. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of extra-virgin olive oil.
Trim the mushroom stalks level with their caps, if you need to, and then put them, 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.
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 off some of it.
To serve, put a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature. You can add other spices and experiment with final taste.
If you want to use a slow cooker, prepare your mushrooms as mentioned above, but place them into your slow cooker instead. Cook on Low for 8-9 hours, and once they’re done drain off any excess juice. Serve each mushroom with a dot of extra pesto.
- 5 tbsp extra-virgin olive oil
- 16 medium chestnut mushrooms
- 250 g tub ricotta
- 2 tbsp green pesto
- 2 garlic clove, finely chopped
- 25 g freshly grated Parmesan
- 1 rounded tbsp pesto
Recommended wines: Broadbent Madeira, Triomphe Cabernet Franc, light Merlot or Pinot Noir.