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Baked mushrooms with ricotta & pesto

By BBC Good Food

Baked mushrooms with ricotta & pesto

Cook:45min

The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter

Updated at: Fri, 01 Nov 2024 10:02:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

26

Low

Glycemic Load

2

Low

Nutrition per serving

Calories347.4 kcal (17%)

Total Fat31.9 g (46%)

Carbs6.2 g (2%)

Sugars0.8 g (1%)

Protein9.3 g (19%)

Sodium204.8 mg (10%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5 Tbspextra-virgin olive oil

16chestnut mushrooms

250gricotta

2 Tbspgreen pesto

25gparmesan

freshly grated, or vegetarian alternative

1 rounded tbsppesto

2 Tbspfresh parsley

chopped, preferably flatleaf, to serve

Instructions

View on BBC Good Food

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Notes

4 liked

0 disliked

Delicious

Easy

Go-to

Under 30 minutes

One-dish

Sharlene Davis· 4 months ago

Under 30 minutes

Yum and tasty for a meal

Unity Kugan· last year

This was the second time I’ve made this recipe. The first time it was too wet. This time I prepared the mushrooms cap side up and baked for 10 minutes, drained off water, then filled. I just mixed the pesto into the filling, added chopped spinach, onion, garlic, and shredded Parmesan. They were delicious!!

This was the second time I’ve made this recipe. The first time it was too wet. This time I prepared the mushrooms cap side up and baked for 10 minutes, drained off water, then filled. I just mixed the pesto into the filling, added chopped spinach, onion, garlic, and shredded Parmesan. They were delicious!!

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