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Roast mushrooms with spinach and ricotta
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Hearty meat-free dish with chickpeas for protein and fiber.
Ingredients:
  • 750g mushroom
  • 125.00 ml fresh continental parsley leaves, lightly packed
  • 40.00 ml pepitas
  • 1 tsp lemon rind, finely grated
  • 40.00 ml parmesan, finely grated
  • 120g baby spinach leaves
  • 125g (1/2 cup) fresh ricotta
  • 150g chargrilled red capsicum, sliced
  • 150g sugar snap peas, trimmed, sliced
  • 400g can chickpeas, rinsed, drained
  • 2 tsp balsamic vinegar
  • Shaved parmesan, to serve
  • Baby herbs, to serve (optional)
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper and arrange mushrooms on it. Lightly spray mushrooms with olive oil. Roast for 20-25 minutes until mushrooms are golden and tender.
  • In a small food processor, pulse together parsley, pepitas, lemon rind, grated parmesan, and 40g spinach until finely chopped. Add ricotta and process until mixture is well combined. Season to taste.
  • Top mushrooms with a generous layer of pesto and roast for an additional 5 minutes. In a bowl, mix together capsicum, peas, chickpeas, and the rest of the spinach. Drizzle with vinegar and toss everything together.
  • Assemble individual plates with salad and mushrooms, then garnish with shaved parmesan and optional herbs.

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