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Units Scale
- Olive oil spray
- 2 cloves of crushed garlic
- 8 large flat mushrooms
- 1 tablespoon balsamic vinegar
- 1 brown onion, finely chopped
- 200g punnet of grape tomatoes, halved
- 1 large bunch of spinach, finely chopped
- 120g baby rocket leaves
- 250g low-fat ricotta cheese
- 1 teaspoon finely grated lemon rind
- 30g sunbeam seed mix
Instructions
- First, trim the stems from the mushrooms and chop them finely. Over medium heat, heat a non-stick frying pan and spray with oil.
- Then, add the onion and cook for 5 minutes while stirring. Next, add the diced mushroom stems and cook for a further 3 minutes until soft. Add the garlic and cook for another minute.
- Put the spinach in a heatproof bowl and cover with boiling water. Leave it aside for 30 seconds, then drain and rinse under cold running water. Squeeze out the excess water.
- Place the spinach in a bowl, add the seeds, ricotta cheese, lemon rind, onion mixture, and season with pepper.
- Next, preheat the oven to 350°F. Line a large baking sheet with non-stick baking paper. Place the mushrooms on the tray with the cut side facing up.
- Then, divide the mixture between the 8 mushrooms. Cover with tin foil, and roast for 15 minutes. Next, remove the tin foil and roast for another 8–10 minutes until tender.
- Finally, in a bowl, combine the tomato, vinegar, and rocket. Before serving, divide the salad and mushrooms between plates.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Oven bake
Nutrition
- Serving Size: 1
- Calories: 232
- Sugar: 6.7g
- Sodium: 14.2mg
- Fat: 11.9g
- Carbohydrates: 18.9g
- Protein: 17.7g