Basil and Cheese Stuffed Mushrooms
Everybody loves stuffed mushrooms! And these basil and cheese stuffed mushrooms are divine. They are simple to make and make a great dinner party appetizer.
Claire | Sprinkle and Sprouts
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salt and pepper
fresh basil for garnish
Pre-heat the oven to 200ºC/390ºF.
Line a baking tray with baking paper/parchment.
Mix the ricotta and pesto together in a small bowl.
Reserve 2 tablespoons of the grated parmesan and mix the remaining parmesan into the ricotta mixture,
Stir well together, if the mixture looks dry (see notes) then add in the heavy cream.
Remove the stems from the mushrooms and place them rounded side down, on your lined tray.
Lightly season the inside of the mushrooms with salt and pepper.
Spoon the ricotta mixture into the mushrooms, sprinkle over the reserved parmesan and drizzle with olive oil.
Bake for 16-18 minutes or until the mushrooms are tender and the cheese is just starting to turn golden.
Add a sprig of basil to each mushroom and serve hot or at room temperature.
Some ricotta is much drier. If your mixture is very dry add a tablespoon of heavy cream to the mixture to give you a spoonable consistency.
Nutritional information is based on 3 mushrooms per serving:
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Recipe from Claire at Sprinkles and Sprouts xx