Name: Pea and ricotta stuffed mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 250 gram fresh low-fat ricotta; 1 egg white, lightly beaten; 1 cup frozen peas; 1 clove garlic, crushed; 2 tablespoon freshly grated parmesan; 1 tablespoon chopped flat-leaf parsley; 4 large flat (field) mushrooms, stalks removed; olive oil cooking spray; 200 gram cherry tomatoes, halved; 1 tablespoon sunflower seeds; 80 gram baby rocket leaves; 2 teaspoon vegetable or olive oil; 2 tablespoon freshly squeezed lemon juice

Pea and ricotta stuffed mushrooms

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

250 gram fresh low-fat ricotta

1 egg white, lightly beaten

1 cup frozen peas

1 clove garlic, crushed

2 tablespoon freshly grated parmesan

1 tablespoon chopped flat-leaf parsley

4 large flat (field) mushrooms, stalks removed

olive oil cooking spray

200 gram cherry tomatoes, halved

1 tablespoon sunflower seeds

80 gram baby rocket leaves

2 teaspoon vegetable or olive oil

2 tablespoon freshly squeezed lemon juice

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Combine ricotta, egg white, peas, garlic, parmesan and parsley in a medium bowl. Top each mushroom with ricotta mixture. Place mushrooms on prepared tray; spray with oil. Bake for 20-25 minutes or until mushrooms are tender.

2.Combine tomato, sunflower seeds and rocket in a medium bowl. Whisk oil and juice in a jug. Pour over salad; toss to combine. Serve mushrooms with salad.

No need to peel mushrooms; many nutrients are in the skin.
Note

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Ingredients

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