Herb-stuffed mushrooms

Herb-stuffed mushrooms

By
From
Tiffiny's Lighten Up Cookbook
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 teaspoon extra-virgin olive oil
2 field mushrooms, stalks removed
1/2 cup ricotta
4 sundried tomatoes, roughly chopped
1 teaspoon dried oregano
freshly ground black pepper
2 tablespoons parmesan, grated
1 cup rocket, to serve
salt

Method

  1. Preheat oven to 180°C.
  2. Brush the mushrooms with oil and arrange on a baking tray, stalk side up. Mix together the ricotta, tomatoes and oregano in a bowl. Season with salt and pepper to taste. Divide the mixture between the mushrooms and top with parmesan.
  3. Bake for 15 minutes or until cooked to your liking. Serve on a bed of rocket.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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