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Photo of Souffle-topped stuffed mushrooms by WW

Souffle-topped stuffed mushrooms

Total Time
20 min
10 min
10 min
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.



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


1 medium, separated

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Toasted soy and linseed bread (contains gluten). TIPS: You can whisk egg white with a hand whisk or hand-held electric beaters. For gluten free, serve with gluten-free bread.