Field mushrooms with Brazil nuts and ricotta
Field mushrooms with Brazil nuts and ricotta
Ingredients
- 200g raw Brazil nuts, chopped
- 1 clove crushed garlic
- 350g low fat ricotta
- 2 teaspoons finely grated lemon rind
- ¼ cup chopped flat leaf parsley
- 2 tablespoons grated parmesan
- cracked black pepper to taste
- 4 large field mushrooms
Method
- Preheat oven to 200°C.
- Place the Brazil nuts, garlic, ricotta, lemon rind, parsley, parmesan and pepper in a large bowl and mix together until fully combined.
- Clean the mushrooms and remove the stems.
- Divide the ricotta mixture between the mushrooms, piling in the centre cavity of each.
- Transfer the mushrooms to an oven tray lined with foil. Bake for 15 minutes or until mushrooms have softened and ricotta mixture is golden on top.
Tips
Nutritional analysis is per serve.| Nutrients per serve | |
| Energy | 1940 kj |
| Protein | 20 g |
| Fat | 40 g |
| Saturated fat | 11 g |
| Carbohydrate | 4 g |
| Sugars | UNKNOWN |
| Dietary fibre | 5 g |
| Sodium | 250 mg |
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