Ricotta Stuffed Mushrooms

INGREDIENTS

  • 8 portobello mushrooms

  • 400g skim ricotta

  • Passata or Napolitana Sauce

  • Capsicum sliced thinly

  • 2 Roma tomatoes sliced

  • Parmesan cheese

  • Fresh basil

INSTRUCTIONS

  1. Preheat oven to 180 degrees Celsius

  2. Line baking tray with baking paper

  3. Place mushrooms on baking tray.

  4. Spoon passata/napolitana sauce onto base of mushrooms

  5. Spoon ricotta on top of sauce ( evenly amongst the 8 mushrooms)

  6. Place sliced capsicum and tomato on top of ricotta cheese.

  7. Put a dollop of sauce on top of vegetables.

  8. Sprinkle Parmesan on the top of each mushroom.

  9. Bake for 20 min or until cheese melted and golden.

  10. Top with fresh basil leaves.

  11. Serve with stir fried greens or a fresh green salad.

Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner