Serves: 4 person(s)
Preparation Time: 15 mins
Cooking Time: 5 mins
Mushrooms filled with ricotta, shallots, cucumber and tomato.
May be served raw or baked in oven for a few minutes only.
1/2 cup low-fat ricotta cheese
1/2 cup finely chopped shallots
1 cucumber, finely chopped
1 large tomato, finely chopped
1 tsp freshly ground black pepper, or to taste
2 Tbsp lemon juice
2 Tbsp fresh dill or chives chopped
8 large mushroom caps, 100g each
Mix ricotta, shallots, cucumber, tomato and pepper.
Low-fat cottage cheese could be used in place of the ricotta cheese, if desired.
National Heart Foundation of Australia
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