Baked mushrooms with ricotta & pesto Recipe

Preheat the oven to 375°F (190°C).

Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet.

In a bowl, mix together the ricotta cheese and pesto until well combined. Season with salt and pepper.

Spoon the ricotta mixture into each mushroom cap, filling them generously.

Finely chop the reserved mushroom stems and sprinkle them over the ricotta filling.

Bake the mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is hot and bubbly.

Remove from the oven and garnish with fresh basil leaves before serving.