Baked Mushrooms Stuffed with Ricotta and Basil Pesto

• extra virgin olive oil↗5 ст. л. tbsp
• white mushrooms (button)↗16 середніх
• ricotta↗250 г упаковка g

  package

• green pesto↗2 ст. л. tbsp
• garlic cloves↗2

  finely chopped

• freshly grated parmesan25 г g

  (or vegetarian alternative)

• pesto↗1 округлена ст. л. tbsp

  for serving, plus 2 tbsp chopped fresh parsley

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection 180 °C, gas 6). Prepare a baking dish large enough to arrange the mushrooms in a single layer, and generously coat it with 1 tbsp oil.

2. 2

   Trim the mushroom stems level with the caps, clean if needed, then place the mushrooms cap‑side down in the dish. In a bowl combine the ricotta, 2 tbsp green pesto and finely chopped garlic, then spoon the mixture into each mushroom (enough to mound high). Sprinkle each mushroom with freshly grated parmesan and drizzle with the remaining oil.

3. 3

   Bake for about 20 minutes, until the mushrooms are tender inside and the cheese just begins to brown. If needed, switch to grill and bake a few more minutes for a golden crust. If excess liquid pools after baking, drain it.

4. 4

   For serving, drizzle a little pesto over each mushroom and sprinkle with chopped fresh parsley. Serve hot or at room temperature.