Baked Ricotta Mushrooms
|Mushroom||10 Large, stems removed|
|Grated parmesan cheese||1 Tablespoon|
|Dried breadcrumbs||1 Tablespoon (Whole Wheat Bread / Oat Bread)|
|For ricotta and herb filling|
|Reduced fat ricotta cheese||1⁄2 Cup (8 tbs)|
|Sun dried tomatoes||3|
|Finely diced red onion||1 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Snipped fresh chives||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Preheat oven to 180°C / 360°F / Gas 4. Line a baking tray with nonstick baking paper. Set aside.
2. To make filling, place ricotta cheese, tomatoes, onion, basil, chives, lemon juice and black pepper to taste in a bowl. Mix to combine.
3. Spoon filling into mushrooms. Place on prepared baking tray. Combine Parmesan cheese and breadcrumbs. Sprinkle over mushrooms. Bake for 10-15 minutes or until filling is set and top golden.