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Roasted stuffed mushrooms
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Budget-friendly, healthy comfort food recipe.
Ingredients:
  • 8 large (about 650g) flat mushrooms
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large bunch (about 300g) English spinach, trimmed
  • 250g (1 cup) low-fat ricotta
  • 30g (1/4 cup) Seed Mix
  • 1 tsp finely grated lemon rind
  • 120g baby rocket leaves
  • 200g punnet grape tomatoes, halved
  • 20.00 ml balsamic vinegar
Instructions:
  • Prepare mushrooms by trimming and finely chopping the stems. Heat a non-stick frying pan over medium heat and spray with oil. Sauté onion for 5 minutes until translucent. Add mushroom stems and cook until soft, approximately 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
  • Place the spinach in a heatproof bowl and cover it with boiling water. Let it sit for 30 seconds, then drain and rinse it under cold running water. Squeeze out excess liquid, finely chop the spinach, and place it in a bowl. Mix in the onion mixture, ricotta, seeds, and lemon rind. Season with pepper to taste.
  • Preheat your oven to 180ºC. Line a large baking tray with non-stick baking paper. Arrange the mushrooms, cut-side up, on the tray. Fill each mushroom with the mixture. Roast covered with foil for 15 minutes, then uncover and roast for an additional 10 minutes until tender.
  • In a bowl, toss together the arugula, tomato, and vinegar. Divide the mushrooms and salad evenly among the serving plates.

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