Stuffed Mushrooms

Ingredients

There’s so mushroom in our belly for these on our meat-free Monday! If you’re making for 4, just double it!

• 2 Field mushrooms, washed but not peeled (heaps of good nutrients in the skin – fibre, vitamin D, B vitamins, selenium – let it stay)
• 180 g Ricotta
• 1 cup Baby spinach
• ½ Capsicum (or whatever other veggies you like – there’s no rules here)
• Squeeze of lemon juice
• 2 tbsp Parmesan cheese
• Pepper
• 2 tsp Olive oil

Steps

1. Pre-heat oven to 180 degrees. Chop the stalks off the mushrooms. Brush both sides with olive oil and put smooth side up (cavity down) on a lined baking tray. Roast in oven for 5-10mins until warmed.
2. Meanwhile, mix the ricotta, spinach, veggies (including the chopped up mushroom stalks – waste not, want not!), lemon juice and pepper in a bowl. Remove mushies from oven and fill the cavity with the ricotta mix. Top with a sprinkle of parmesan cheese and some more pepper (or oregano or basil if it tickles your fancy!)
3. Bake for 10-15mins until top is golden and you’re drooling from the delicious smell! Enjoy with a salad or on it’s lonesome!