| Servings |
serves
|
Ingredients
- 4 flat mushrooms
- 2 teaspoons extra virgin olive oil
- 1 teaspoon dried thyme leaves
- Salt and pepper
- 80 grams reduced fat feta
- 1/2 cup reduced-fat ricotta cheese
- 2 tablespoons parmesan grated
- 2 cups rocket lettuce
- 2 teaspoons balsamic vinegar
Ingredients
|
|
Instructions
- Preheat oven to 180C and line a baking tray with baking paper.
- Place the mushrooms onto the tray and drizzle with olive oil, sprinkle with half the thyme leaves and season with salt and pepper.
- Bake for 10 minutes then top with ricotta cheese, crumbled feta, grated Parmesan and remaining thyme.
- Place the mushrooms back into the oven and cook for a further 10 minutes until the cheeses are cooked and golden.
- Drizzle the balsamic over the rocket and serve as a side salad with the mushrooms.
Recipe Notes
313 calories per serve.