Ingredients
• 8 large flat mushrooms, stems removed
• Olive oil spray
• 400g fresh low-fat ricotta
• 1 large zucchini, coarsely grated, drained
• 4 shallots, thinly sliced
• 60g (1/4 cup) semi-dried tomatoes, finely chopped
• 25g woolworths Select Pitted Kalamata Olives, coarsely chopped
• 1/4 cup fresh basil leaves, chopped
• 2 tbs pine nuts, toasted
• 1 egg, lightly whisked
• 100g baby rocket leaves
• 4 slices sourdough bread, chargrilled
Method
1. Preheat oven to 200°C. Lightly spray mushrooms with oil. Place, cut-side up, on a lined baking tray.
2. Combine the ricotta, zucchini, shallot, tomato, olive, basil, pine nuts and egg in a bowl. Season with pepper. Press onto mushrooms. Cover with foil and roast for 15 minutes. Remove the foil and roast for 10-15 minutes or until tender. Serve with rocket and bread.
