Lemon & Herb-Stuffed Mushrooms | Recipes | nib
These lemon and herb-stuffed mushrooms are delicious, versatile and can be served as an entrée or a main.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nib.com.au.
Ingredients
- 8 large flat mushrooms, stems trimmed
- 2 tbsp extra virgin olive oil
- 3 spring onions, finely sliced
- 2 cloves garlic, finely diced
- 1 tbsp salt-reduced soy sauce
- 300g low-fat ricotta cheese
- 1/4 cup shaved parmesan cheese
- 1 tsp lemon rind, finely diced
- 1 cup flat leaf parsley, finely chopped
- Salt and pepper, to season
- 150g rocket leaves
- 1 tbsp balsamic vinegar
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