Cheese­topped mush­rooms with smashed pump­kin

Healthy Food Guide (Australia) - - RECIPES -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.