Souffle-topped stuffed mushrooms
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Mushrooms are a great source of antioxidants and are lower in kilojoules, making them the perfect base for this light and fluffy souffle stuffed with capsicums, tomatoes and fresh herbs.
Ingredients
Mushrooms
2 whole, field, stalks removed
Olive oil
1 tsp
Green capsicum
½ medium, finely chopped
Green shallot(s)
2 individual, thinly sliced
Cherry tomatoes
10 individual, quartered
Fresh flat-leaf parsley
1 tbs, coarsely chopped
Fresh oregano
1 tbs, finely chopped
Reduced-fat ricotta cheese
¼ cup(s), (60g)
Grated parmesan cheese
2 tbs
Egg(s)
1 medium, separated
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a medium non-stick frying pan over medium-high heat. Lightly spray mushrooms with oil. Cook, stalk-side down, for 2 minutes. Turn and cook for 2 minutes or until lightly browned and tender. Transfer to a baking tray, stalk-side up.
2
Preheat grill on medium-high. Heat oil in same pan over medium heat. Cook capsicum, stirring, for 2 minutes. Add shallots and tomatoes and cook, stirring, for 2 minutes or until softened. Remove from heat and stir in two-thirds of both the parsley and oregano. Season with salt and pepper.
3
Combine ricotta, parmesan and egg yolk in a bowl. Whisk egg white in a clean, dry bowl until soft peaks form (see tip). Gently fold egg white into ricotta mixture.
4
Top mushrooms with capsicum mixture, then ricotta mixture. Grill for 2–3 minutes or until golden. Season with salt and pepper. Sprinkle with remaining parsley and oregano to serve.
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