Lemon & herb-stuffed mushrooms
If you’re looking for a vitamin boost, this dish is for you
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
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
In a medium bowl, combine spring onion, garlic, ricotta, parmesan, lemon rind and ½ cup of the parsley together. Season with salt and pepper
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 amongst plates. Add cooked mushrooms to plates and serve.
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Dietitian Rachel Scoular
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com