Step 1

Pre-heat the oven to 200ºC/390ºF.

Step 2

Line a baking tray with baking paper/parchment.

Step 3

Mix the ricotta and pesto together in a small bowl.

Step 4

Reserve 2 tablespoons of the grated parmesan and mix the remaining parmesan into the ricotta mixture,

Step 5

Stir well together, if the mixture looks dry (see notes) then add in the heavy cream.

Step 6

Remove the stems from the mushrooms and place them rounded side down, on your lined tray.

Step 7

Lightly season the inside of the mushrooms with salt and pepper.

Step 8

Spoon the ricotta mixture into the mushrooms, sprinkle over the reserved parmesan and drizzle with olive oil.

Step 9

Bake for 16-18 minutes or until the mushrooms are tender and the cheese is just starting to turn golden.

Step 10

Add a sprig of basil to each mushroom and serve hot or at room temperature.