Name: Baked bean and ricotta-stuffed mushroom
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 1 flat mushroom (80g); 1 teaspoon water; 60 gram canned baked beans in tomato sauce; 250 gram low-fat ricotta cheese; 2 teaspoon coarsely chopped fresh flat-leaf parsley leaves

Baked bean and ricotta-stuffed mushroom

Breakfast worth waking up for - this hearty baked bean and ricotta-stuffed mushroom is quick, easy, and so delicious. It's also a great low calorie option for those wanting to stay on track with their health goals.

Serves 1

Prep

Cook

Total

10M

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Ingredients

1 flat mushroom (80g)

1 teaspoon water

60 gram canned baked beans in tomato sauce

250 gram low-fat ricotta cheese

2 teaspoon coarsely chopped fresh flat-leaf parsley leaves

Method

1.Preheat grill (broiler) to high. Line a small oven tray with aluminium foil. Place the mushroom, stem-side up, on the tray. Season.

2.Sprinkle the water over the mushroom; grill for 5 minutes or until softened slightly.

3.Top the mushroom with beans and ricotta; grill a further 3 minutes or until golden. Sprinkle with parsley; season to taste.

Leftover baked beans can be frozen in a ziptop plastic bag or an airtight container.
Note

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