Portabella mushrooms filled with ricotta, shallots, cucumber, and tomato.
Author: National Heart Foundation of Australia
Serves: 4 person(s)
Preparation Time: 15 mins
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
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.
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