Photo: Andrew Ridley
Baked mushrooms with ricotta & pesto
7 ingredients
Serves 4 as a starter
openrecipes
The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter
Estimated Nutrition (whole recipe, rough)
423
Calories
24g
Protein
31g
Fat
10g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 tbsp extra-virgin olive oil
- 16 medium chestnut mushrooms
- 250g tub ricotta
- 2 tbsp green pesto
- 2 garlic cloves , finely chopped
- 25g freshly grated Parmesan (or vegetarian alternative)
- 1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes