Ricotta Stuffed Mushrooms

Ricotta Stuffed Mushrooms

Serves 4

2½ points/serving

4 halves of sundried tomatoes, from a packet not in oil (1pts)
8 large flat mushrooms – remove and chop stalks
low fat cooking spray
½ onion, chopped
2 garlic cloves, crushed
small bunch of parsley, chopped
100g fresh wholemeal breadcrumbs (3½pts)
75g ricotta cheese (4pts)

Preheat oven to 180%c. 

Soak sundried tomatoes in 2tbsp water for 10 minutes. 

Place mushrooms on a large baking tray. 

Spray frying pan with cooking spray and fry onion until soft, about 4 minutes.  Add water if it sticks. 

Then add garlic and cook for further minute. 

In a bowl, mix together the cooked onions, garlic, mushroom stalks, parsley, breadcrumbs and cheese. 

Reserve the soaking liquid and chop the soaked tomatoes. 

Add the tomatoes and soaking liquid to the stuffing mixture, and then spoon it into the mushrooms and bake for 15 minutes.