This hearty baked bean and ricotta-stuffed mushroom is quick, easy, and so delicious. It’s also a great low calorie option for those wanting to stay on track with their health goals.
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Ingredients
1 flat mushroom (80g)
1 teaspoon water
60 gram canned baked beans in tomato sauce
250 gram low-fat ricotta cheese
2 teaspoon coarsely chopped fresh flat-leaf parsley leaves
Method
1. Preheat grill (broiler) to high. Line a small oven tray with aluminium foil. Place the mushroom, stem-side up, on the tray. Season.
2. Sprinkle the water over the mushroom; grill for 5 minutes or until softened slightly.
3. Top the mushroom with beans and ricotta; grill a further 3 minutes or until golden. Sprinkle with parsley; season to taste.
Leftover baked beans can be frozen in a ziptop plastic bag or an airtight container.
Note
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