This Wednesday wonder gives you the vegie boost you need to see the week through.
Ingredients
- Olive oil spray
- 8 large (about 8cm diameter) flat mushrooms, stems removed
- 300g low-fat fresh ricotta
- 2 tablespoons shredded parmesan
- 2 tablespoons shredded fresh basil
- Rocket leaves, to serve
Ratatouille
- 2 teaspoons olive oil
- 1 zucchini, ends trimmed, cut into 1cm pieces
- 1 Lebanese eggplant, ends trimmed, cut into 1cm pieces
- 1 small brown onion, finely chopped
- 1 small garlic clove, crushed
- 1 x 400g can Diced Italian Tomatoes
- 60ml (1/4 cup) water
Method
- Step 1To make the ratatouille, heat the oil in a small saucepan over medium-high heat. Add the zucchini, eggplant, onion and garlic, and cook, stirring, for 2 minutes or until the vegetables soften slightly. Add the tomato and water and bring to the boil. Reduce heat to medium. Cover and simmer for 12 minutes or until the mixture thickens. Season with salt and pepper.
- Step 2Meanwhile, preheat grill on high. Spray a baking tray with olive oil spray to lightly grease. Place the mushrooms, stem-side down, on the prepared tray. Cook the mushrooms under grill for 2 minutes or until the mushroom caps soften.
- Step 3Combine the ricotta, parmesan and basil in a small bowl. Season with salt and pepper. Turn the mushrooms and top with the ricotta mixture. Cook under grill for 2-3 minutes or until the mushrooms are heated through and light golden.
- Step 4Divide the stuffed mushrooms among serving plates. Top with the ratatouille and rocket leaves to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
712 kj
Energy
8g
Fat Total
4g
Saturated Fat
4g
Fibre
15g
Protein
40mg
Cholesterol
352.08mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
Notes
((( Variations ))) Eggplant & mozzarella bake: Omit the ricotta, parmesan and eggplant. Replace the mushrooms with 1 large eggplant, cut into 8 slices crossways. Preheat oven to 200°C. Spray an ovenproof dish with olive oil spray to lightly grease. In step 2, spray both sides of the eggplant with olive oil spray and cook under grill for 2 minutes each side or until tender. Arrange half the eggplant, in a single layer, in the prepared dish. Spread with 1 tbs bought basil pesto. Top with 200g mozzarella, thinly sliced, and half the ratatouille. Bake in oven for 10 minutes or until heated through. Top with the remaining ratatouille and serve with the rocket leaves. Zucchini & basil gnocchi: Omit the mushrooms, ricotta and eggplant. Increase the zucchini to 2 zucchini. Coarsely grate the zucchini. Cook 1 x 500g pkt fresh gnocchi following packet directions. Drain. Place in an ovenproof dish. Add 2 tbs light sour cream to the zucchini mixture at the end of step 1. Stir until well combined. Preheat grill on high. Spoon the zucchini mixture over the gnocchi and sprinkle with the parmesan. Cook under grill for 4-5 minutes or until the parmesan melts. Sprinkle with basil. Serve with rocket leaves. Mushroom & ricotta cannelloni: Omit the mushrooms, zucchini, eggplant, tomato and water. Reduce the ricotta to 250g low-fat fresh ricotta. Preheat oven to 200°C. In step 1, add 300g button mushrooms with the onion and cook, stirring, for 5 minutes or until mushrooms soften. Set aside to cool. Stir in the ricotta and basil. Spray an ovenproof dish with olive oil spray to grease. Divide the ricotta mixture among 4 Mountain White Bread Wheat Wraps. Roll to enclose filling. Place in prepared dish. Place 1 x 500g btl passata (tomato pasta sauce) in a saucepan over medium heat. Stir until heated through. Pour over the rolls. Sprinkle with parmesan. Bake for 10 minutes. Serve with rocket leaves.
- Author: Kathy Knudsen
- Image credit: William Meppem
- Publication: Australian Good Taste