Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 500grams portobello mushrooms or large flat mushrooms
- 250grams Woolworths smooth ricotta
- 450grams Woolworths microwave brown rice, heated
- 1teaspoons Woolworths dried Italian herb mix
- 1 1/4 cups Woolworths Australian shredded mozzarella
- 2 sachets Woolworths salt-reduced tomato paste
- 1/4 cup drained sliced black olives
- 8 Sweet Solanato® tomatoes, sliced
- 1/4 bunch basil, leaves picked
Description
A twist on a classic! Take a pizza their heart when you serve up a slice or two (or three) of this stuffed mushroom winner for dinner.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Remove stalks from mushrooms and finely chop. Place whole mushrooms, skin-side down, on prepared tray.
Step 2 of 3
Place ricotta, rice, herb mix, chopped mushroom and half of the mozzarella in a large bowl.
Step 3 of 3
Spread inner-side of mushrooms with paste. Divide ricotta mixture evenly among mushrooms. Top with olives. Cover and bake for 15 minutes or until mushrooms are just tender. Top mushrooms with tomato and remaining mozzarella. Bake for a further 15 minutes or until mozzarella is melted. Serve sprinkled with basil.
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