Stuffed Mushrooms

Mushrooms are virtually guilt free in that 100g of them contain only 12 calories and only 0.2g of fat. They contain no cholesterol and have small amounts of folate and vitamins including C, B6, B12, A and E as well as calcium, iron, selenium and zinc. Zinc, they say, is good for the libido.

This recipe scomes from Meadows Mushrooms, a mushroom grower in Cantrbury, New Zealand.

Stuffed mushrooms with ricotta, sundried tomatoes & basil

8 flat mushrooms, stalks removed
2 tablespoons olive oil, plus 1 tablespoon extra
300g ricotta cheese, or pureed cottage cheese
1 egg
1 small bunch basil, chopped
10 sundried tomatoes, chopped
1/2 cup grated parmesan cheese
salt and pepper
4 slices white toast bread, crusts removed and crumbed

Preheat oven to 180 C.

Cook mushrooms in 2 tablespoons of the oil in a large frypan, until softened and beginning to release their juices. Combine the ricotta, egg, basil, tomatoes, parmesan, salt and pepper and half the breadcrumbs. Pile filling mixture onto the mushrooms caps and place on a lightly greased baking tray. Mix the 1 tablespoon oil through remaining crumbs and sprinkle over stuffed mushrooms. Bake for 20 minutes then grill tops for 3-5 minutes of until golden and crisp.

Serves four as an entree.

You will find more recipes at the Meadows' website, along with some interesting information on how the mushrooms are grown.