Name: Roasted field mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 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

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.

Serves 2

Prep

10M

Cook

30M

Total

40M

Ingredients

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

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.

Women's Weekly Food

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