Ricotta Stuffed Mushrooms

Vegetarian, low calorie, heart healthy (low saturated fat), diabetic friendly (low carbohydrate). Tip: To make this recipe gluten free, change the panic breadcrumb to a gluten free crumb.

serves 4

Ingredients

  • 4 portobello mushroom (stalks removed)
  • 2 Capsicums, diced
  • 2 tsp Garlic
  • ¼ cup panko breadcrumbs
  • 1 tsp parmesan (optional)
  • 375g Ricotta
  • 1 Onion, diced
  • 2 tsp Oregano
  • 5g Chives, chopped
  • 1 tbsp Olive oil
  • Rocket to serve

Method

  1. Pre heat oven to 200 degree Celsius
  2. Line baking tray with baking paper. Place mushroom skin side down on the tray. Drizzle with olive oil
  3. In a saucepan add garlic, capsicum and onion and sauté until aromatic on medium heat.
  4. In a large bowl add ricotta, capsicum mixture, chives and oregano. Mix until well combined.
  5. Divide ricotta mixture between each mushroom.
  6. Combine parmesan and panko breadcrumbs in a bowl.
  7. Sprinkle panko breadcrumbs mixture over each mushroom.
  8. Bake in oven for 15-20 minutes or until mushrooms are tender and top is golden.

Nutrition Information per serve

  • Energy: 199 Cals
  • Total carbohydrates: 16.6g
  • Sugar: 3.7g
  • Protein: 12.3g
  • Total Fat: 9.9g
  • Saturated fat: 4.3g
  • Sodium: 187 mg