Recipe Ricotta-stuffed mushrooms & ratatouille : Practical and Delicious

Recipe Ricotta-stuffed mushrooms & ratatouille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ricotta-stuffed mushrooms & ratatouille. You are currently reading Recipe Ricotta-stuffed mushrooms & ratatouille : Practical and Delicious. This recipe is the creation of the chef Kathy Knudsen. Recipe Ricotta-stuffed mushrooms & ratatouille requires 15m, cook 15m and serve 4. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This Wednesday wonder gives you the vegie boost you need to see the week through.

Ingredients:

13 Ingredients

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  Olive oil spray
  
  
  


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  8 large (about 8cm diameter) flat mushrooms, stems removed
  
  
  


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  300g low-fat fresh ricotta
  
  
  


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  2 tbsp shredded parmesan
  
  
  


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  2 tbsp shredded fresh basil
  
  
  


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  Rocket leaves, to serve
  
  
  



• Ratatouille



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  2 tsp olive oil
  
  
  


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  1 zucchini, ends trimmed, cut into 1cm pieces
  
  
  


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  1 Lebanese eggplant, ends trimmed, cut into 1cm pieces
  
  
  


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  1 small brown onion, finely chopped
  
  
  


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  1 small garlic clove, crushed
  
  
  


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  1 x 400g can Diced Italian Tomatoes
  
  
  


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  60ml (1/4 cup) water
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  To make the ratatouille, heat the oil in a small saucepan over medium-high heat. Add the zucchini, eggplant, onion and garlic, and cook, stirring, for 2 minutes or until the vegetables soften slightly. Add the tomato and water and bring to the boil. Reduce heat to medium. Cover and simmer for 12 minutes or until the mixture thickens. Season with salt and pepper.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, preheat grill on high. Spray a baking tray with olive oil spray to lightly grease. Place the mushrooms, stem-side down, on the prepared tray. Cook the mushrooms under grill for 2 minutes or until the mushroom caps soften.
  
  
  


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  Step 3
  
  
  
  
  Combine the ricotta, parmesan and basil in a small bowl. Season with salt and pepper. Turn the mushrooms and top with the ricotta mixture. Cook under grill for 2-3 minutes or until the mushrooms are heated through and light golden.
  
  
  


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  Step 4
  
  
  
  
  Divide the stuffed mushrooms among serving plates. Top with the ratatouille and rocket leaves to serve.
  
  
  

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