Name: Stuffed Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 Field mushrooms, washed but not peeled (heaps of good nutrients in the skin - fibre, vitamin D, B vitamins, selenium - let it stay); 180 g Ricotta; 1 cup Baby spinach; ½ Capsicum (or whatever other veggies you like - there's no rules here); Squeeze of lemon juice; 2 tbsp Parmesan cheese; Pepper; 2 tsp Olive oil

CategoryBreakfast, During chemotherapy, During radiotherapy, High protein, Intermittent Fasting, Lunch and Dinner, SnacksDifficultyBeginner

There's so mushroom in our belly for these on our meat-free Monday! If you're making for 4, just double it!

Yields2 Servings

Prep Time5 minsCook Time15 minsTotal Time20 mins

2 Field mushrooms, washed but not peeled (heaps of good nutrients in the skin - fibre, vitamin D, B vitamins, selenium - let it stay)

180 g Ricotta

1 cup Baby spinach

½ Capsicum (or whatever other veggies you like - there's no rules here)

Squeeze of lemon juice

2 tbsp Parmesan cheese

Pepper

2 tsp Olive oil

Pre-heat oven to 180 degrees. Chop the stalks off the mushrooms. Brush both sides with olive oil and put smooth side up (cavity down) on a lined baking tray. Roast in oven for 5-10mins until warmed.

Meanwhile, mix the ricotta, spinach, veggies (including the chopped up mushroom stalks - waste not, want not!), lemon juice and pepper in a bowl. Remove mushies from oven and fill the cavity with the ricotta mix. Top with a sprinkle of parmesan cheese and some more pepper (or oregano or basil if it tickles your fancy!)

Bake for 10-15mins until top is golden and you're drooling from the delicious smell! Enjoy with a salad or on it's lonesome!

Ingredients