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Ricotta stuffed mushrooms

mushrooms-bakedServes 4

Preparation time 20 minutes

Cooking time 20 minutes


  • 8 large mushrooms
  • 1 cup reduced fat ricotta cheese
  • 1 egg
  • 50g baby spinach, chopped
  • ½ cup semi-sundried tomatoes, diced
  • 1/3 cup fresh basil, chopped
  • 1 clove garlic, crushed
  • 1 tbs grated parmesan cheese
  • 1 tbs olive oil
  • 1 cup rocket leaves


  1. Pre-heat oven to 180°C (160°C if fan-forced).
  2. Remove stalks from mushrooms. In a bowl place finely chopped mushroom stalks, ricotta, egg, spinach, sundried tomatoes, basil and garlic. Stir until combined.
  3. Place mushrooms on lined baking tray stalk side up. Fill each mushroom with ricotta mixture. Top with sprinkle of parmesan cheese and drizzle with olive oil.
  4. Bake mushrooms for 20 minutes in the oven, or until mushrooms are tender and filling is golden.
  5. To serve, place mushrooms on a bed of rocket leaves.

Nutritional information per serve

  • Total energy 792 kJ / 189 cal
  • Protein 13 g
  • Total fat 9 g
  • Saturated fat 2.5 g
  • Total carbohydrate 7 g
  • Fibre 6 g
  • Sodium 148 mg 

About this recipe

Mushrooms have a unique property in their ability to generate their own vitamin D when exposed to sunlight. Many Australians unfortunately are living with a vitamin D deficiency. Try this mushroom dish at your next dinner party, to provide both a healthy and delicious entrée option.

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