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Ricotta-stuffed mushrooms & ratatouille

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 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


  • 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


  • 1
    To 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.
  • 2
    Meanwhile, 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.
  • 3
    Combine 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.
  • 4
    Divide the stuffed mushrooms among serving plates. Top with the ratatouille and rocket leaves to serve.

Source: taste.com.au


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