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Export 7 ingredients for grocery delivery
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.
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