Mushrooms are stuffed with a combination of ricotta, garlic and pesto in this delicious and easy recipe. Serve them spooned on toast or as a dinner party starter.
- 400g chestnut mushrooms
- 250g ricotta
- 3 tbsp. green pesto
- 1 garlic clove
- Salt and pepper
- Small handful freshly grated parmesan
Trim the mushroom stalks. Mince the garlic clove. Mix the ricotta, 2 tbsp. pesto, the garlic and a pinch of salt and pepper together. Arrange the mushrooms stalk side up in a roasting tin.
Top the mushrooms with the cheese mix. Sprinkle with parmesan evenly over the top of the mushrooms. Bake at 180C for 15-20 minutes or until the mushrooms are cooked through and golden on top. Dot with the rest of the pesto to serve.