Pesto Baked Mushrooms with Ricotta

by Tenina Holder
posted 02 Jun, 2020 (last updated 23 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

There is almost nothing that can't be improved by stuffing it full of cheese and pesto, and these baked mushrooms are no exception to that rule. These can't be beaten as neat vegetarian starter; they're quite pleasing to the eye when they come straight from the oven in their mismatched sizes looking sumptuous and ready to be devoured. The meatiness of the mushrooms lay a great savory base on which to layer with creamy ricotta and fragrant pesto, then baked to pull out some of the mushroom's moisture so they don't become soggy.



  • Fresh basil icon
    Fresh basil
    as needed
    leaves of
  • Fresh oregano icon
    Fresh oregano
    as needed
    leaves of
  • Crimini mushrooms icon
    Crimini mushrooms
    17.64oz/500g (about 5¾ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    0.88oz/25g (about 2¾ tbsp)
  • Garlic clove icon
    Garlic clove
  • Pesto icon
    2 tbsp (1.07oz/30g)
  • Ricotta cheese icon
    Ricotta cheese
    8.82oz/250g (about 1 cup)
  • Pesto icon
    as needed


  1. Pre-heat oven - 180°C
  2. Line a baking dish big enough to fit all the mushrooms in a single layer
  3. Remove the stalks from each mushroom and place into the lined baking dish
  4. Drizzle with the EVOO
  5. Place parmesan into the Thermomix bowl
  6. Fit TM5 bowl to TM5
  7. Blend - approx 10 sec, speed 10
  8. Remove from bowl and set aside
  9. Place the garlic into the Thermomix bowl
  10. Chop - approx 2 sec, speed 5
  11. Add pesto and ricotta
  12. Stir - approx 6 sec, reverse speed 1
  13. Divide between mushroom cups and sprinkle with the milled parmesan
  14. Bake until light golden - 20 min, 180°C
  15. To serve, drizzle with additional pesto and garnish with a small basil or oregano leaf

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