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Baked mushrooms with ricotta & pesto
- 5 tbsp extra-virgin olive oil
- 16 medium chestnut mushrooms
- 250g tub ricotta
- 2 tbsp green pesto
- 2 garlic cloves , finely chopped
- 25g freshly grated Parmesan (or vegetarian alternative)
- 1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve
Directions:View on BBC Good Food
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