• Serves 4
  • 10 minutes
  • Difficulty Medium
  • 9 Ingredients


Ingredients (serves 4)

  • 8 large flat mushrooms
  • 1 Olive oil spray
  • 2 garlic cloves, crushed
  • 1 bunch english spinach, trimmed
  • 1 cup low-fat ricotta
  • 1 tsp finely grated lemon rind
  • 1 punnet grape tomatoes, halved
  • 1 tbsp balsamic vinegar
  • 1 cup tasty cheese


  1. Trim stems from mushrooms. Finely chop. Heat a non-stick frying pan over medium heat. Spray with oil. Cook the onion, stirring, for 5 minutes. Add mushroom stem. Cook for 3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute.
  2. Place spinach in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds. Drain and rinse under cold running water. Squeeze out excess liquid. Finely chop and place in a bowl. Stir in the onion mixture, ricotta and lemon rind. Season with pepper
  3. Preheat oven to 180ºC. Line a large baking tray with non-stick baking paper. Place mushrooms, cut-side up, on prepared tray. Divide mixture among mushrooms, sprinkle with tasty cheese/. Cover with foil. Roast for 15 minutes. Remove foil and roast for a further 10 minutes or until tender.
  4. Combine the rocket, tomato and vinegar in a bowl. Divide mushrooms and salad among serving plates.

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