Name: Ricotta mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 8 80 g flat mushrooms, stems removed; 2 teaspoon light olive oil; 1 medium red capsicum, finely chopped; 2 cloves garlic, crushed; 1/2 teaspoon dried oregano leaves; pinch of dried chilli flakes; 1/4 cup chopped flat-leaf parsley; 2 tablespoon toasted chopped pine nuts; 180 gram fresh reduced-fat ricotta; 1/2 cup finely grated parmesan; olive oil cooking spray; mixed salad, to serve

Ricotta mushrooms

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

8 80 g flat mushrooms, stems removed

2 teaspoon light olive oil

1 medium red capsicum, finely chopped

2 cloves garlic, crushed

1/2 teaspoon dried oregano leaves

pinch of dried chilli flakes

1/4 cup chopped flat-leaf parsley

2 tablespoon toasted chopped pine nuts

180 gram fresh reduced-fat ricotta

1/2 cup finely grated parmesan

olive oil cooking spray

mixed salad, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with foil. Place mushrooms, stem-side up, on prepared trays.

2.Heat oil in a large frying pan over moderate heat. Cook and stir capsicum, garlic, oregano and chilli tor 4-5 minutes or until onion softens. Transfer to a heatproof bowl. Cool slightly. Stir in parsley, pine nuts and ricotta.

3.Spoon ricotta mixture onto mushrooms. Sprinkle with parmesan. Spray with oil. Bake for 18-20 minutes or until golden and tender. Serve with mixed salad.

Wipe mushrooms with paper towels. Store mushrooms in a brown paper bag in the fridge.
Note

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Ingredients

Method

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