Ricotta stuffed mushrooms

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Super easy vegetarian snack of mushrooms filled with ricotta and pesto, also great for Christmas!


400 g large mushrooms (no portobello mushrooms)
250 g ricotta
3 tablespoons green pesto
1 tbsp olive oil
2 tbsp pine nuts
pepper and salt
Half a cup of small cherry tomatoes or cherry tomatoes
oven dish


Heat the oven to 200 degrees. Cut the stems from the mushrooms and hollow them out slightly. Sprinkle the insides of the mushrooms with salt and pepper. Stir the pesto into the ricotta.
stuffed mushrooms with ricotta 01
stuffed mushrooms with ricotta 01

stuffed mushrooms with ricotta 01
Spoon the creamy pesto into the mushrooms. Put a small tomato in the center and sprinkle with some pine nuts. Place the mushrooms in a baking dish and drizzle with a little olive oil. Put them in the oven for 15 minutes. Let them drain on a paper towel before placing them on a plate.

Source: Leukerecepten by leukerecepten-nl.
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