Cheesetopped mushrooms with smashed pumpkin
Serves 4 Cost per serve Hands-on time 20 min Cooking time 45 min gluten free vegetarian diabetes friendly $5.80 800g butternut pumpkin,
peeled, cut into 3cm pieces 1 tablespoon olive oil 2 teaspoons fresh thyme leaves 1 cup reduced-fat ricotta cheese 1 egg white ¹⁄³ cup finely grated parmesan 8 large portobello mushrooms,
stems removed and kept 2 teaspoons olive oil 1 tablespoon coarsely
chopped fresh rosemary 2 teaspoons pine nuts 1 small red chilli, thinly sliced 2 bunches broccolini, chopped ¼ cup small basil leaves,
to garnish 1 Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place pumpkin on one tray and drizzle with half of the olive oil. Bake for 45 minutes, or until golden and tender. 2 Meanwhile, combine thyme, ricotta, egg white and half of the parmesan in a bowl. Finely chop mushroom stems and fold them through ricotta mixture. Season with cracked black pepper.