STREAMING NOW: Jamie's Super Food

Baked Mushrooms With Ricotta & Pesto

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The rich pesto helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian appetizer.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F
  2. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
  3. Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish.
  4. 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.
  5. 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 broiler for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
  6. To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: