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Field Mushrooms With Brazil Nuts and Ricotta


  • 200g raw Brazil nuts, chopped
  • 1 clove crushed garlic
  • 350g low fat ricotta
  • 2 teaspoons finely grated lemon rind
  • ¼ cup chopped flat leaf parsley
  • 2 tablespoons grated parmesan
  • cracked black pepper to taste
  • 4 large field mushrooms

Preheat oven to 200 degrees C. Place the Brazil nuts, garlic, ricotta, lemon rind, parsley, parmesan and pepper in a large bowl and mix together until fully combined.

Clean the mushrooms and remove the stems. Divide the ricotta mixture between the mushrooms, piling in the centre cavity of each. Transfer the mushrooms to an oven tray lined with foil. Bake for 15 minutes or until mushrooms have softened and ricotta mixture is golden on top.


Serves 4 – 50g nuts per serve


NUTRIENT content per serve

Energy 1940kJ (460kcal), Protein 20g, Total fat 40g, Saturated fat11g (28% of total fat), Monounsaturated fat 13g, Polyunsaturated fat 15g, Carbohydrates 4g, Fibre 5g, Sodium 250mg


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