Ricotta and Pesto Stuffed Mushrooms

Summer is finally here! And we have the perfect summertime recipe for you. Great for a light supper, or even better as part of your BBQ spread. Make the most of the sunshine whilst it’s here as it probably wont last long! (*Update* It’s been a couple of days since writing this, and now it’s raining…)

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So many people hate mushrooms (probably thanks to childhood, school dinner memories) but there are so many things you can do with them to bring out that delicious earthy flavour. And stuffing them with this creamy cheesy mixture and popping them in the oven drizzled with pesto is definitely one of our favourite ways to enjoy them.

Plus, they’re super simple to make.

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To make your own colourful plate of mushroom goodness, you will need:

  • 6 – 8 chesnut mushrooms (depending on who’s hungry)
  • 250g of ricotta cheese
  • A few springs of fresh oregano
  • A handful of grated parmesan cheese
  • 1 lemon (zest of half, juice of whole)
  • Pesto (our recipe is here!)
  • Salt and pepper

Tip your ricotta cheese into a bowl, roughly chop the oregano and mix together until combined.

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Squeeze in the juice of a whole lemon, and the zest of about half a lemon. These quantities are completely up to you depending on taste, but we find this is just the right amount of sharpness. Add a spoonful of parmesan cheese, then season well with salt and pepper.

Remove the stalks from the mushrooms and wipe with a damp cloth if necessary (we’ve never been that fussy about cleaning our mushrooms!). Don’t peel them if you can help it – you need the mushrooms to stand as tall as possible.

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Spoon a small amount of pesto into the centre of each mushroom, then top with a generous helping of the ricotta mixture before sprinkling with more grated parmesan.

Bake in the oven for around 15 minutes, or until the mushrooms are cooked through and the parmesan golden brown.

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Plate up, and drizzle with some more of that vibrant pesto. It doesn’t really get more summery than that!

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Buon Appetito!

G & D x

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