How To Make Baked mushrooms with ricotta & pesto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 16 large mushrooms
- 1 cup ricotta cheese
- 1/4 cup pesto
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet.
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In a bowl, mix together the ricotta cheese and pesto until well combined. Season with salt and pepper.
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Spoon the ricotta mixture into each mushroom cap, filling them generously.
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Finely chop the reserved mushroom stems and sprinkle them over the ricotta filling.
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Bake the mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is hot and bubbly.
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Remove from the oven and garnish with fresh basil leaves before serving.
Nutrition
- Calories : 163kcal
- Total Fat : 11g
- Saturated Fat : 7g
- Cholesterol : 38mg
- Sodium : 218mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 11g
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