Like this pasta, my stuffed mushrooms are a quick, low fat, low calorie dinner. They are a light meal yet filling at the same time. Not the most attractive looking dish but they taste great and mushrooms are so good for us! Mushrooms are nature's super food - high in antioxidants, nutrient rich, full of vitamins and minerals including vitamin D, and they are inexpensive! Perfect.
Preheat your oven to 200 degrees. In a little olive oil saute diced onion, sliced mushrooms, garlic, red capsicum, spinach leaves, chilli flakes and cracked black pepper. Chopped bacon is a nice addition. Once soft remove from the heat and allow to cool.
Whilst the onion mix is cooling prepare your mushrooms. I use the flat BBQ mushrooms but you can use any large mushroom like Portobello. Remove the stalk and peel. Spray both sides lightly with olive oil spray and place on a tray lined with baking paper.
Once the onion mix has cooled combine with low fat ricotta cheese and fill your mushrooms. I use the ricotta you buy in the tub as I find it easier to work with in this recipe but fresh ricotta from the deli is fine too.
Adjust quantities to suit how many mushrooms you want to fill. For these four medium mushrooms I used one small onion, about a cup of sliced mushrooms, a quarter of a capsicum, a large handful of spinach leaves and a generous tablespoon of ricotta.
Bake for approximately 20 minutes until the mushroom is soft and cooked and the mixture golden.
Enjoy with a crisp salad for a healthy, delicious meal!