Roasted Mushrooms with Spinach and Ricotta

By: Katrina Butterworth
Roasted Mushrooms with Spinach and Ricotta
Course
Lunch
Tags
Mushroom Ricotta Roasted Spinach
Info
  • Servings
    2
  • Prep Time
    40 minutes
  • Cook Time
    30 minutes
Ingredients
  • Field Mushrooms large, wiped clean 4
  • Continental Parsley leaves fresh, lightly packed 1/4 cups
  • Pepitas 2 tbsp
  • Lemon Rind finely grated 1 tsp
  • Parmesan finely grated 2 tbsp
  • Baby spinach leaves 100 g
  • Ricotta fresh (1/2 cup) 125 g
  • Red Capsicum chargrilled, sliced 100 g
  • Sugar Snap Peas trimmed, sliced 100 g
  • Chickpeas rinsed, drained 200 g
  • Balsamic Vinegar 2 tsp
  • Balsamic Vinegar to serve
  • Baby herbs to serve (optional)

Method

  1. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
  2. Place mushrooms on prepared tray. Spray lightly with olive oil. Roast for 20-25 minutes or until mushrooms are golden and tender.
  3. Meanwhile, process parsley, pepitas, rind, grated parmesan and 40g spinach in a small food processor until finely chopped. Add ricotta. Process until well combined. Season.
  4. Spread pesto over top of mushrooms. Roast for a further 5 minutes. Combine capsicum, peas, chickpeas and remaining spinach in a bowl. Drizzle with vi-negar. Toss to combine.
  5. Divide salad and mushrooms among plates. Top with shaved parmesan and herbs, if using.
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