Recipe
Creamy Stuffed Mushrooms
50 minutes
Ingredients
| 2 | scoop BN Fibre |
| 4-6 | large field mushrooms, stalks removed |
| 3 | cups (600g) ricotta |
| 60 g | sun-dried tomatoes, finely chopped |
| 1 | tbsp chopped pitted kalamata olives |
| 1/4 | cup (20 g) grated parmesan |
| 1 | egg lightly beaten |
| 1 | scoop of BN Fibre |
| 2 | tsp chopped oregano |
| 2 | tsp chopped parsley + extra for garnish |
| Salt & Pepper |
Method
-
Step 1
Preheat oven to 200°C.
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Step 2
Brush the mushrooms on both sides with olive oil.
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Step 3
Place mushrooms cavity-side up on a baking tray lined with non-stick baking paper.
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Step 4
Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, BN Fibre, egg, salt and pepper in a large bowl.
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Step 5
Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.
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Step 6
Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender.
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Step 7
Place on serving plate and sprinkle with extra chopped parsley.
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Step 8
Serve with a green salad or toasted bread.
