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
  • Print


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


Roasted field mushrooms
  • 1
    Preheat oven to 200°C. Line a large baking dish with baking paper.
  • 2
    Place mushrooms and tomato in baking dish. Spray lightly with oil. Season with pepper.
  • 3
    Combine 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.
  • 4
    Discard 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.

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