I love mushrooms. In whatever way I can eat them, they are just so umami satisfying. If you are a vegetarian, you will remember the slogan from years ago about mushrooms being meat for vegetarians, and I totally get this. They are a hearty bite, with texture and mouth feel that just give you the feeling you ate something meaty and filling. There...mushroom love explained. These are perfect for a starter to pass around at your next dinner party. Pretty and you could get very pedantic and only use the same size mushie to get a real Instagram feel...if you want to.
I am pretty sure you will love this dish. Happy Tummies.
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Need
- 500 Grams Swiss brown mushroom(s)
- Extra Virgin Olive Oil (EVOO) for drizzling BUY
- 2 Tablespoons Hey Pesto plus some more for garnish Recipe
- 2 cloves garlic
- 250 Grams Fresh Ricotta Cheese Recipe
- 25 Grams parmesan cheese
- fresh herbs of choice to serve
Do
- 1
Preheat oven to 180°C. Line a baking dish big enough to fit all the mushrooms in a single layer.
- 2
Remove the stalks from each mushroom and place into the lined baking dish. Drizzle with the EVOO.
- 3
Place parmesan into the Thermomix bowl and mill *10 sec/speed 10. Remove from bowl and set aside.
- 4
Place the garlic into the Thermomix bowl and chop 2 sec/speed 5.
- 5
Add pesto and ricotta and stir 6 sec/Reverse/speed 1.
- 6
Divide between mushroom cups and sprinkle with the milled parmesan.
- 7
Bake 20 minutes or until the cheese is golden and the the mushrooms are softened. If you need to use a grill function to finish these off, do so but only for a few minutes.
- 8
To serve, drizzle with additional pesto and garnish with a small basil or oregano leaf. (Sage also works well!)
