Mushrooms stuffed with ricotta & char-grilled vegetables

This dish is meat-free but it's jam-packed with so many veggies, even the biggest meat eaters will be joyously satisfied! - by Alison Pickel

Mushrooms stuffed with ricotta & char-grilled vegetables

Proudly supported by

This dish is meat-free but it's jam-packed with so many veggies, even the biggest meat eaters will be joyously satisfied!

Ingredients

4 medium flat mushrooms

¼ cup olive oil

1 small onion, finely chopped

1 tbsp chopped fresh thyme

200 g fresh ricotta

½ cup chopped mixed char-grilled vegetables

Salt and pepper, to taste

Rocket leaves, to serve

Method

Trim stalks from mushrooms. Finely chop stalks. Heat 1 tbsp of the oil in  a large frying pan. Add mushroom  stalks, onion and thyme. Cook, stirring occasionally, for about 4 minutes, or until soft. Transfer to a bowl. Cool slightly.  Add ricotta and vegetables. Season with salt and pepper. Stir to combine.
Place mushrooms in a large bowl with remaining oil. Season with salt and pepper. Toss gently to coat. Place stem side up on an oven tray lined with baking paper. Fill evenly with ricotta mixture.
Cook in a hot oven (200C) for about 15 to 18 minutes, or until mushrooms are tender. Serve warm with rocket.