Stuffed soufflé mushrooms
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Tuck into these cheesy, herby, veg-filled mushrooms for a quick and tasty lunch or a weekend brunch
Ingredients
Mushrooms
2 large, Portobello
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 teaspoon(s)
Green pepper
½ medium, finely chopped
Spring Onions
2 medium, thinly sliced
Cherry Tomatoes
10 individual, quartered
Parsley, fresh
1 tablespoon(s), chopped
Oregano, fresh
1 tablespoon(s), chopped
Ricotta Cheese
60 g
Vegetarian parmesan style hard cheese
2 tablespoon(s), grated
Egg, whole, raw
1 medium, raw, separated
Instructions
1
Set a medium nonstick frying pan over a medium-high heat. Lightly mist the mushrooms with cooking spray. Cook, stalk side down, for 2 minutes, then turn and cook for a further 2 minutes or until lightly coloured and tender. Transfer to a baking tray, stalk-side up.
2
In the same frying pan, heat the oil over a medium heat, add the green peppers and cook for 2 minutes. Add the spring onions and tomatoes and fry, stirring, for a further 2 minutes or until soft. Remove from the heat and stir in two-thirds of the parsley and oregano. Season to taste.
3
Combine the ricotta, cheese and egg yolk in a bowl. In a clean, dry bowl whisk the egg white to soft peaks. Gently fold the egg white into the ricotta mixture.
4
Preheat the grill to medium- high. Top the mushrooms with the green pepper and vegetables, then spoon over the ricotta mixture. Cook under the grill for 2–3 minutes or until golden and bubbling. Season and sprinkle with the remaining parsley and oregano to serve.
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