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Ricotta-stuffed mushrooms & ratatouille
Ricotta-stuffed mushrooms & ratatouille
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Wholesome vegetable-packed midweek pick-me-up.
Ingredients:
  • 8 large (about 8cm diameter) flat mushrooms, stems removed
  • 300g low-fat fresh ricotta
  • 40.00 ml shredded parmesan
  • 40.00 ml shredded fresh basil
  • Rocket leaves, to serve
  • 9.20 gm olive oil
  • 1 zucchini, ends trimmed, cut into 1cm pieces
  • 1 Lebanese eggplant, ends trimmed, cut into 1cm pieces
  • 1 small brown onion, finely chopped
  • 1 small garlic clove, crushed
  • 1 x 400g can Diced Italian Tomatoes
  • 60ml (1/4 cup) water
Instructions:
  • In a saucepan over medium-high heat, sauté zucchini, eggplant, onion, and garlic in hot oil for 2 minutes until slightly softened. Stir in tomato, water, and bring to a boil. Reduce heat, cover, and simmer for 12 minutes until thickened. Season with salt and pepper to taste.
  • Preheat the grill on high while lightly greasing a baking tray with olive oil spray. Arrange the mushrooms, stem-side down, on the tray. Grill the mushrooms for 2 minutes until the caps soften.
  • In a small bowl, mix together the ricotta, parmesan, and basil. Season with salt and pepper. Spoon the ricotta mixture onto the mushrooms. Grill for 2-3 minutes until mushrooms are heated through and golden.
  • Place the stuffed mushrooms on serving plates and generously top with the ratatouille and rocket leaves for a delicious presentation.

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