Baked Mushrooms With Ricotta & Pesto

1. 1

   Preheat the oven to 400F

2. 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. 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. 4

   Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high).

5. 5

   Sprinkle over the parmesan and drizzle over the rest of the oil.

6. 6

   Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden.

7. 7

   If this doesn't happen, put the dish under a preheated broiler for a few minutes.

8. 8

   If the mushrooms have given off a lot of juice after baking, you can drain some of it off.

9. 9

   To serve, blob a little pesto on top of each mushroom and scatter with the parsley.

10. 10

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.