INGREDIENTS
8 large (about 650g) flat mushrooms
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 large bunch (about 300g) English spinach, trimmed
250g (1 cup) low-fat ricotta
30g (1/4 cup) Sunbeam Seed Mix
1 teaspoon finely grated lemon rind
120g baby rocket leaves
200g punnet grape tomatoes, halved
1 tablespoon balsamic vinegar
Step 1
Trim stems from mushrooms. Finely chop. Heat a non-stick frying pan over medium heat. Spray with oil. Cook the onion, stirring, for 5 minutes. Add mushroom stem. Cook for 3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
Step 2
Place spinach in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds. Drain and rinse under cold running water. Squeeze out excess liquid. Finely chop and place in a bowl. Stir in the onion mixture, ricotta, seeds and lemon rind. Season with pepper.
Step 3
Preheat oven to 180ºC. Line a large baking tray with non-stick baking paper. Place mushrooms, cut-side up, on prepared tray. Divide mixture among mushrooms. Cover with foil. Roast for 15 minutes. Remove foil and roast for a further 10 minutes or until tender.
Step 4
Combine the rocket, tomato and vinegar in a bowl. Divide mushrooms and salad among serving plates.