Here is a recipe for some baked stuffed mushrooms.
I will give you the ingredients as I made this for one but of course you can increase the quantities as a supper for more people or maybe as a starter.
You take four mushrooms. I have used the larger button style mushrooms but you could use the flat field mushrooms if you prefer.
Wash or wipe and remove the stalks.
Then you take a quarter of a tub of ricotta cheese
1 desertspoon of green pesto
1 small clove of garlic (or to taste).
Chop the garlic and mix with the ricotta and garlic.
Then use this to fill the mushrooms.
I had an extra small mushroom so I decided to use that as well.
Grate 1/4 oz of parmesan cheese
and sprinkle over the filling.
Drizzle with a little olive oil.
As you can see I am not too good at drizzling.
Then cook for 20 minutes at 180 deg C (Fan oven) or similar temperature depending on your oven.
My original recipe said to serve with chopped parsley and a little more pesto but I don’t bother.
To complete the meal I added a slice of my latest half & half artisan bread.
And a salad.
I had a carrot and raison salad this time
But a rocket, cucumber and celery salad would also be suitable though maybe less colourful.
Now for the ‘Tip’
I used to have a problem with pesto because I couldn’t store it in the fridge for very long without it going mouldy on top so this is what I do now.
I put the rest of the jar of pesto into the divisions in an ice cube tray.
Pop it into the freezer for a few hours. Remove when frozen
and then remove from tray.
I did find I needed a blunt knife to help remove the chunks.
I put the chunks in a freezer bag, then back in the freezer.
So I can take out how much I need over the next few weeks and no more mould.