Pesto Baked Mushrooms with Ricotta
Serves
12
Total Time
25mins
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.
- Fresh basil leavesas neededleaves of
- Fresh oreganoas neededleaves of
- Cremini mushrooms500 g
- Extra virgin olive oilas needed
- Parmesan cheese25 g
- Garlic clove2
- Pesto2 tablespoons
- Ricotta cheese250 g
- Pestoas needed
Ingredients
- 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
Method
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