Stuffed mushrooms

* VEGETARIAN   * NUT FREE

Ingredients

10 serves

15 serves

25 serves

Olive oil

20mL

30mL

50mL

Field mushrooms, large, stalks removed

10

15

25

Ricotta (reduced fat)

1.5kg

2.25kg

3.75kg

Sun dried tomatoes (reduced fat), finely chopped

100g

150g

250g

Kalamata olives, pitted, roughly chopped

50g

75g

125g

Parmesan cheese, grated

50g

75g

125g

Oregano, dried

1 tablespoon

1 ½ tablespoons

2 ½ tablespoons

Eggs

2 large

3 large

5 large

Flat leaf parsley, chopped

½ cup

¾ cup

1 ¼ cups

Black pepper

to taste

to taste

to taste

 

Method

  1. Lightly brush mushrooms on both sides with olive oil.
  2. Place mushrooms upside-down on a baking tray lined with non-stick baking paper.
  3. In a large bowl, combine the ricotta, sun dried tomatoes, olives, parmesan, oregano, egg and half the parsley.  Mix well and season with black pepper to taste.
  4. Divide the ricotta mixture evenly between the mushrooms, piling the mixture roughly in the centre.
  5. Bake mushrooms for 15–20 minutes or until the topping is slightly golden, and the mushrooms are tender.
  6. Sprinkle mushrooms with extra chopped parsley to serve.

 

Tips

  • This is a great option for workplace catering as they can be cooked in bulk and easily eaten with fingers. 
  • For an entree or light meal option, serve with a simple green salad.

 

Healthy Choices category: AMBER (Choose carefully)

 

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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