Name: Stuffed mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoon oil; 1 red onion, finely chopped; 2 clove garlic, crushed; 250 gram ricotta; 1 small zucchini, grated, squeezed; 1/3 cup semi-dried tomato, chopped; 1 lemon, finely grated zest; 2 teaspoon chopped thyme; 4 flat mushrooms, trimmed; 1/3 cup dried breadcrumbs; 1/3 cup grated parmesan; salad, to serve

Stuffed mushrooms

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

2 teaspoon oil

1 red onion, finely chopped

2 clove garlic, crushed

250 gram ricotta

1 small zucchini, grated, squeezed

1/3 cup semi-dried tomato, chopped

1 lemon, finely grated zest

2 teaspoon chopped thyme

4 flat mushrooms, trimmed

1/3 cup dried breadcrumbs

1/3 cup grated parmesan

salad, to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.Heat oil in a medium frying pan on high. Saute onion and garlic for 2-3 minutes, until tender. Transfer to a large bowl to cool.

3.Add ricotta, zucchini, tomato, lemon and thyme. Season to taste and mix well.

4.Spoon mixture into mushrooms. Sprinkle with combined breadcrumbs and parmesan.

5.Place mushrooms on prepared tray. Bake for 15-20 minutes until golden and tender. Serve with salad.

There is no need to wash mushrooms as they are grown very hygienically. Simply wipe away any dirt with a damp paper towel.
Note

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Ingredients

Method

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