Pesto Baked Mushrooms with Ricotta

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    67

The perfect little vegetarian appetiser that will have everyone reaching for another one. I do LOVE a good mushroom dish and this is one of those.

Inspired by: https://tenina.com/recipes/pesto-baked-mushrooms-with-ricotta

recipe updated Jan 12, 2022

Ingredients

  • Fresh basil leaves icon
    Fresh basil leaves
    as needed
  • Fresh oregano icon
    Fresh oregano
    as needed
  • Cremini mushrooms icon
    Cremini mushrooms
    500 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    25 g
  • Garlic clove icon
    Garlic clove
    2
  • Pesto icon
    Pesto
    2 tablespoons
  • Ricotta cheese icon
    Ricotta cheese
    250 g
  • Pesto icon
    Pesto
    as needed

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Line a baking dish big enough to fit all the mushrooms in a single layer
  3. Remove the stalks from each mushroom and place into the lined baking dish
  4. Drizzle with the EVOO
  5. Place parmesan into the Thermomix bowl
  6. Blend with MC in place 10 sec, speed 10
  7. Remove from bowl and set aside
  8. Place the garlic into the Thermomix bowl
  9. Chop with MC in place 2 sec, speed 5
  10. Add pesto and ricotta
  11. Stir for 6 sec, reverse speed 1
  12. Divide between mushroom cups and sprinkle with the milled parmesan
  13. Bake until light golden - 20 min, 180°C
  14. To serve, drizzle with additional pesto and garnish with a small basil or oregano leaf
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