Roasted field mushrooms
Tender, flavoursome roasted field mushrooms - reason enough to get out of bed in the morning! A delicious and nutritious way to start your day! This recipe is suitable for diabetics.
- 10 mins preparation
- 30 mins cooking
- Serves 2
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Ingredients
Roasted field mushrooms
- 4 medium portobello field mushrooms (400g), trimmed
- 275 gram baby truss tomatoes
- rice bran oil spray
- 2 clove garlic, crushed
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 12 sprigs fresh thyme
- 50 gram baby spinach leaves
- 1/4 cup (25g) low-fat ricotta cheese
- 3 slices multigrain bread (135g), toasted
Method
Roasted field mushrooms
- 1Preheat oven to 200°C. Line a large baking dish with baking paper.
- 2Place mushrooms and tomato in baking dish. Spray lightly with oil. Season with pepper.
- 3Combine garlic, vinegar and olive oil in a small bowl; drizzle over mushrooms, sprinkle mushrooms with thyme. Cover pan loosely with baking paper. Bake for 20 minutes.
- 4Discard top baking paper. Tuck spinach leaves under mushrooms and tomato. Dollop mushrooms with ricotta. Bake, uncovered, for 5 minutes or until vegetables are tender. Serve with toast.
