Stuffed Mushrooms
Portabella mushrooms filled with ricotta, shallots, cucumber, and tomato.
Serves: 4 person(s) Change
Preparation Time: 15 mins
Cooking Time: 5 mins
Yield: 4 x 2-mushroom servings
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.