Baked bean and ricotta-stuffed mushroom

Breakfast worth waking up for.

  • 5 mins preparation
  • 5 mins cooking
  • Serves 1
  • Print
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.


Baked bean and ricotta-stuffed mushroom
  • 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


Baked bean and ricotta-stuffed mushroom
  • 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.

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