This is a simple appetizer to make with your broiler or a grill (using a veggie grill tray). It’s a great way to use leftover pesto sauce and that little bit of left-over ricotta after making a lasagna. That’s actually why I came up with the recipe!
Pesto Mushrooms
1 lb. whole button mushrooms, cleaned and stalks removed
1/2 cup prepared pesto
1/2 cup ricotta cheese
3 Tbsp. olive oil
2 cloves crushed garlic
1/4 shredded mozzarella cheese
Mix 2 cloves crushed garlic with the olive oil and coat the mushroom caps thoroughly. Grill (or broil) “caps down” for 3-5 minutes until edges are brown. Then take off the grill and stuff with the pesto mixture until filled. Sprinkle mozzarella over each and finish cooking the caps until all brown (about 5 more minutes or so, depending on your grill temp.) You can also hit the mushrooms under a broiler for 5 minutes to crisp up the tops. Serve warm.
(If you run out of the mixture, it’s pretty easy to mix more-its even amounts of ricotta and pesto. Sometimes if your mushrooms happen to be large, you may run out.)
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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