Pesto Baked Mushrooms with RicottaMake on Drop
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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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 Garlic Cloves
- 250 Grams Fresh Ricotta Cheese Recipe
- 25 Grams Parmesan
- fresh herbs of choice to serve
Preheat oven to 180°C. Line a baking dish big enough to fit all the mushrooms in a single layer.
Remove the stalks from each mushroom and place into the lined baking dish. Drizzle with the EVOO.
Place parmesan into the Thermomix bowl and mill *10 sec/speed 10. Remove from bowl and set aside.
Place the garlic into the Thermomix bowl and chop 2 sec/speed 5.
Add pesto and ricotta and stir 6 sec/Reverse/speed 1.
Divide between mushroom cups and sprinkle with the milled parmesan.
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.
To serve, drizzle with additional pesto and garnish with a small basil or oregano leaf. (Sage also works well!)