Ingredients
4 medium portobello field mushrooms (400g), trimmed
275 gram baby truss tomatoes
rice bran oil spray
2 clove garlic, crushed
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
12 sprigs fresh thyme
50 gram baby spinach leaves
1/4 cup (25g) low-fat ricotta cheese
3 slices multigrain bread (135g), toasted
Method
1. Preheat oven to 200°C. Line a large baking dish with baking paper.
2. Place mushrooms and tomato in baking dish. Spray lightly with oil. Season with pepper.
3. Combine garlic, vinegar and olive oil in a small bowl; drizzle over mushrooms, sprinkle mushrooms with thyme. Cover pan loosely with baking paper. Bake for 20 minutes.
4. Discard top baking paper. Tuck spinach leaves under mushrooms and tomato. Dollop mushrooms with ricotta. Bake, uncovered, for 5 minutes or until vegetables are tender. Serve with toast.
Source: Womens Weekly Food
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