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Stuffed mushrooms with prosciutto and ricotta, baked in super delicious, creamy pesto sauce! | www.viktoriastable.com

Stuffed mushrooms in creamy pesto sauce

Stuffed mushrooms in creamy pesto sauce - salty prosciutto, cheesy goodness and a whole lot of flavor from the pesto cream sauce.

Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 -4
Calories 496 kcal
Author Viktoria

Ingredients

  • 2 tbs olive oil
  • 1 lbs brown mushrooms (2 inches in diameter at least), about 9-10
  • salt and pepper to taste

For the stuffing:

  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 slices of prosciutto
  • 2 tsp dry oregano

For the sauce:

  • 2/3 cup whipping cream
  • 1 1/2 Tbs prepared pesto
  • freshly grated nutmeg

Instructions

  1. Preheat oven to 400 °F (200 °C)
  2. Clean mushrooms and remove the stems. Brush with the olive oil all over, and sprinkle with salt and pepper.
  3. Arrange mushrooms on a baking sheet, caps up, and bake uncovered for 20 minutes.
  4. Cut the prosciutto slices into thin strips.
  5. Mix the ricotta and shredded mozzarella, with the dry oregano - set aside.
  6. In a separate bowl, mix the whipping cream, with the pesto, and freshly grated nutmeg - set aside.
  7. Once the mushrooms are baked, pour out the collected liquid from the caps, and distribute the prosciutto at the bottom of each one.
  8. Top with a heaping spoonful of the cheese mixture.
  9. Pour the cream and pesto sauce in a baking dish, and arrange the mushrooms on top. Return to the oven for another 10-15 minutes, or until the tops are nicely browned.