Lemon & herb-stuffed mushrooms

Did you know that placing mushrooms in the sun for roughly 60 minutes increases their concentration of vitamin D? The sunlight reacts with a chemical in the mushroom called ergosterol, producing more vitamin D.

So, if you’re looking for a vitamin boost, this dish is for you. One entrée-sized serve of this dish will provide you with over 100% of the recommended dietary intake (RDI) for vitamin D. How nifty is that?

This dish is a great light but also hearty vegetarian meal and can be served either as an entrée or main.

Serves: 4 as a main or 8 as an entrée Prep time: 10 mins Cook time: 25 mins

• 8 large flat mushrooms, stems trimmed

• 2 tbsp extra virgin olive oil

• 3 spring onions, finely sliced

• 2 cloves garlic, finely diced

• 300g low-fat ricotta cheese

• ¼ cup shaved parmesan cheese

• 1 tsp lemon rind, finely diced

• 1 cup flat leaf parsley, finely chopped

• Salt and pepper, to season

• 150g rocket leaves

• 1 tbsp balsamic vinegar

1. Preheat oven to 180°C/160°C (fan forced). Line a large baking tray with baking paper. Place mushrooms cut side up on prepared tray, drizzle with 1 tablespoon olive oil

2. In a medium bowl, combine spring onion, garlic, ricotta, parmesan, lemon rind and ½ cup of the parsley together. Season with salt and pepper

3. Divide mixture among mushrooms. Cover with foil and bake for 15 minutes. Remove foil and bake for a further 10 minutes, uncovered. Meanwhile, combine rocket, remaining parsley, balsamic vinegar and olive oil in a medium bowl and divide among plates. Add cooked mushrooms to plates and serve.