Ricotta and Pesto Stuffed Mushrooms recipe

Preparation Time: 10 minutes | Cooking Time: 20 minutes

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


  1. 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.

  2. 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.

For an extra fresh flavour, add some chopped parsley to the cheese mix. Recipe serves 4 as a side dish.

Recipe Details:

  • Author: Laura Young.
  • Published:

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