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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F | 2. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil. | 3. Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. | 4. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the parmesan and drizzle over the rest of the oil. | 5. Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated broiler for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off. | 6. To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	5	tablespoons		403.4667	0.0	89.76	2.2667
chestnut mushroom	16			403.4667	0.0	89.76	2.2667
ricotta cheese	8	ounces		394.6249	6.8946	25.5372	29.4381
pesto sauce	2	tablespoons		131.67	3.1784	3.0964	11.844000000000001
garlic clove	2		chopped	403.4667	0.0	89.76	2.2667
parmesan cheese	1	ounce	grated	104.8931	11.3398	11.3398	1.4175
pesto sauce	1	tablespoon		131.67	3.1784	3.0964	11.844000000000001
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.