Vegetarian: Vegetarian Dishes: Stuffed Mushrooms

Portabella mushrooms filled with ricotta, shallots, cucumber, and tomato.

Author: National Heart Foundation of Australia
Date: September 04, 2012

Serves: 4 person(s)
Yield: 4 x 2-mushroom servings

Preparation Time: 15 mins
Cooking Time: 5 mins

Ingredients:

1/2 cup low-fat ricotta cheese or cottage cheese
1 cucumber, finely chopped
1 tomato, finely chopped
1/2 cup finely chopped spring onions
1 tsp freshly ground black pepper, to taste
8 Portabella mushroom caps (approx. 3.5 oz each)
2 Tbsp lemon juice
2 Tbsp chopped fresh dill or chives

Directions:

In a bowl, mix ricotta, cucumber, tomato, onion, and black pepper.

Sprinkle mushroom caps with lemon juice and fill with the ricotta mixture. Garnish with dill (or chives). Serve immediately or bake in a moderate oven for a few minutes.