Name: Mediterranean roasted mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: mediterranean
Ingredients: 8 large flat mushrooms, stems removed; Olive oil spray; 400g fresh low-fat ricotta; 1 large zucchini, coarsely grated, drained; 4 shallots, thinly sliced; 60g (1/4 cup) semi-dried tomatoes, finely chopped; 25g Pitted Kalamata Olives, coarsely chopped; 62.50 ml fresh basil leaves, chopped; 40.00 ml pine nuts, toasted; 1 egg, lightly whisked; 100g baby rocket leaves; 4 slices sourdough bread, chargrilled

Mediterranean roasted mushrooms

0 Likes

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Delicious stuffed mushrooms - a guilt-free option for a satisfying meal!

Ingredients:

8 large flat mushrooms, stems removed
Olive oil spray
400g fresh low-fat ricotta
1 large zucchini, coarsely grated, drained
4 shallots, thinly sliced
60g (1/4 cup) semi-dried tomatoes, finely chopped
25g Pitted Kalamata Olives, coarsely chopped
62.50 ml fresh basil leaves, chopped
40.00 ml pine nuts, toasted
100g baby rocket leaves
4 slices sourdough bread, chargrilled

Instructions:

Preheat your oven to 200°C. Gently coat mushrooms with oil and arrange them cut-side up on a lined baking tray.
Mix together the ricotta, zucchini, shallot, tomato, olives, basil, pine nuts, and egg in a bowl. Add a sprinkle of pepper for seasoning. Gently press the mixture onto the mushrooms. Cover with foil and bake for 15 minutes. Uncover and continue to bake for 10-15 minutes until the mushrooms are tender. Serve with rocket and bread to enjoy.

We use cookies

Similar Recipes

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Grilled Mediterranean Vegetable Sandwich

Roasted Portabellas with Mediterranean Salad

Mediterranean Roasted Cauliflower with Olives

Sheet Pan Roasted Mediterranean Vegetables