Baked mushrooms with parsley basil pesto

These are fast and tasty – perfect as a quick starter.

  • 15 mins cooking
  • Serves 4
  • Print


Baked mushrooms with parsley basil pesto
  • 250 gram brown button mushrooms
  • 4 tablespoon extra-virgin olive oil
  • salt and freshly ground black pepper
  • freshly grated nutmeg
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1 cup loosely packed basil leaves
  • 2 clove garlic, peeled and chopped
  • 3 tablespoon pine nuts, chopped
  • 2 tablespoon freshly grated parmesan
  • lemon wedges, for serving
  • crusty bread, for serving


Baked mushrooms with parsley basil pesto
  • 1
    Preheat the oven to 180°C (fan force).
  • 2
    Wipe the mushrooms with damp paper towels, then trim off the end of each stalk. Place in small oiled gratin dishes (or in one large dish), season with salt and pepper and a little fresh nutmeg, then lightly drizzle with oil. Cover with foil and bake for about 15 minutes, until tender and juicy.
  • 3
    Put the parsley, basil, ¼ teaspoon salt, garlic and 2 tablespoons oil in the bowl of a food processor and process to a paste. Add pine nuts and process briefly to break them up, keeping them a little chunky. Transfer to a bowl and add the parmesan.
  • 4
    Spoon the pesto into the hot mushroom caps. Serve with lemon wedges and crusty bread.

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