Large field mushrooms provide the perfect base for an easy mid week meal. Peel the skin, remove its thick stalk and it's ready to be filled.
For those with no issues with dairy, low fat ricotta is a good source of protein and calcium and combined with pesto has a terrific flavour. If you're serving one, divide the recipe ingredients by four!
Preheat the oven to 180 degrees Celsius.
Peel the skin of the mushrooms and brush or spray with a small amount of olive oil.
Combine the ricotta with the pesto and fill the mushroom. Place on a baking tray and bake for 20 minutes. Serve with steamed English spinach.
Note: People who are dairy intolerant could substitute the ricotta with soft tofu and a vegan pesto (for vegan pesto recipe visit our recipe database).
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1426 kj |
| Calories | 341 kcal |
| Fat | 24.5 g |
| Saturated Fat | 9.3 g |
| Total Carbohydrate | 6 g |
| Total Protein | 22.3 g |
| Fibre | 6.1 g |
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