Name: Baked mushroom cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup passata (italian tomato cooking sauce); 12 cup mushrooms, stems removed; 30 gram butter, melted; 100 gram fresh reduced-fat ricotta; 20 gram baby spinach leaves, finely chopped; 1 egg, lightly whisked; 1 clove garlic, crushed; 2 tablespoon packaged dried breadcrumbs; 1/2 cup freshly grated parmesan

Baked mushroom cups

Serves 6

Prep

15M

Cook

20M

Total

35M

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Ingredients

1 cup passata (italian tomato cooking sauce)

12 cup mushrooms, stems removed

30 gram butter, melted

100 gram fresh reduced-fat ricotta

20 gram baby spinach leaves, finely chopped

1 egg, lightly whisked

1 clove garlic, crushed

2 tablespoon packaged dried breadcrumbs

1/2 cup freshly grated parmesan

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Pour passata into a shallow ovenproof dish.

3.Brush mushrooms all over with butter. Place, in a single layer. cup side facing up, on passata.

4.Combine ricotta, spinach, egg, garlic, breadcrumbs and half parmesan in a bowl. Top mushrooms with ricotta mixture. Sprinkle with remaining parmesan.

5.Bake 20 minutes, or until mushrooms are tender. Serve.

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Ingredients

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