Herb-stuffed mushrooms

Herb-stuffed mushrooms

By
From
Fatloss for Good
Serves
2
Photographer
Marina Oliphant

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
2 tablespoons parmesan
1 cup rocket, to serve

Method

  1. Preheat oven to 180°C.
  2. Brush the mushrooms with oil and arrange on a baking tray. 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:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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