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Excellent way not to squander one ingredient. This is really a good Roast mushrooms with spinach and ricotta and one of my favorites. If you are concerned regarding the nutrient value of a number of the dishes, then don't be. Nevertheless it may be low in calories, even though you aren't finding much nutritional value from this won't maintain you, and you're going to just wind up hungry all over once more and eating a lot more calories than you otherwise would need. Nutrition facts tags tell you exactly what's from the foods you eat. This helps you determine whether you get a vibrant diet. Each recipe we share has to get an ingredient label. Some recipes also provide nutritional fact info. The component tag lists the number in the field below. They are listed per serving and as a percentage of the everyday value.

How to make Roast mushrooms with spinach and ricotta

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 8 large (750g) field mushrooms, wiped clean
  • 1/2 cup fresh continental parsley leaves, lightly packed
  • 2 tablespoons pepitas
  • 1 teaspoon lemon rind, finely grated
  • 2 tablespoons parmesan, finely grated
  • 120g baby spinach leaves
  • 125g (1/2 cup) fresh ricotta
  • 150g chargrilled red capsicum, sliced
  • 150g sugar snap peas, trimmed, sliced
  • 400g can chickpeas, rinsed, drained
  • 2 teaspoons balsamic vinegar
  • Shaved parmesan, to serve
  • Baby herbs, to serve (optional)

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place mushrooms on prepared tray. Spray lightly with olive oil. Roast for 20-25 minutes or until mushrooms are golden and tender.
  • Step 2 Meanwhile, process parsley, pepitas, rind, grated parmesan and 40g spinach in a small food processor until finely chopped. Add ricotta. Process until well combined. Season.
  • Step 3 Spread pesto over top of mushrooms. Roast for a further 5 minutes. Combine capsicum, peas, chickpeas and remaining spinach in a bowl. Drizzle with vinegar. Toss to combine.
  • Step 4 Divide salad and mushrooms among plates. Top with shaved parmesan and herbs, if using.