Courtesy of www.thefoodcoach.com.au

Gluten free, Low carbohydrate, Low GI, Wheat Free

Large field mushrooms provide the perfect base for an easy mid week meal. Peel the skin, remove its thick stalk and it’s ready to be filled.
For those with no issues with dairy, low fat ricotta is a good source of protein and calcium and combined with pesto has a terrific flavour. If you’re serving one, divide the recipe ingredients by four!

Ingredients:
4 large field mushrooms
2 cups low fat ricotta cheese
4 tbsp pesto sauce
1 bunch English spinach

Prep Time: 10 mins
Cooking Time: 20 mins

Suitable for:
Dinner, Side Dish

Preparation:
Preheat the oven to 180 degrees Celsius.

Method:
Peel the skin of the mushrooms and brush or spray with a small amount of olive oil.
Combine the ricotta with the pesto and fill the mushroom. Place on a baking tray and bake for 20 minutes.
Serve with steamed English spinach.

Note: People who are dairy intolerant could substitute the ricotta with soft tofu and a vegan pesto (for vegan pesto recipe visit our recipe database at www.thefoodcoach.com.au ).

Makes 4 servings

For more delicious recipes from Judy Davie The Food Coach please visit www.thefoodcoach.com.au

This entry was posted on Monday, May 12th, 2008 at 1:44 am and is filed under Recipe of the week. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.