Baked mushrooms with ricotta & pesto
Description: The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter
Dietary Requirements:
Vegetarian,
Cuisine: Mediterranean
Total Cooking Time: 45 mins
Credits:
Author: Good Food team
Website Used: BBCGoodFood / Tasty
Rating:
Average Rating: 4.1
Number of Ratings: 29
Nutrition Data Per Serving:
low in: saltIngredients:
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
Equipment:
oven, grill,Directions:
Preheat the oven to 200C/fan 180C/gas 6. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
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.
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.
To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.
Estimated Recipe Prices:
Estimated Cost Per Serving: £1
Total Estimated Cost: £4
Ingredient Cost Breakdown:
5 tablespoons olive oil:
£0.64
16 mediums chestnut mushrooms:
£1.37
250 grams ricotta:
£0.89
2 tablespoons green pesto:
£0.39
2 garlic cloves:
£0.1
25 grams parmesan:
£0.41
1 tablespoon fresh pesto and 2 tbsp parsley:
£0.2
Note: The following data is provided by Spoonacular from a variety of supermarkets and should only be used as estimates.