Mushrooms stuffed with kale, ricotta and seeds

Author: HFG staff

Photographer: HFG staff

These mushrooms make for a healthier vegetarian weeknight dinner than the usual high calorie, cheese-covered version.

Serves: 4

Time to make: 45 mins , + cooling

Hands-on time: 15 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 small red onion, chopped
2 1/2 cups kumarasweet-potatoX, peeled and grated
1 garlic clove, crushed
Zest ½ lemon
Pinch chilli flakes
6 1/2 cups kale, chopped
2 tablespoons mixed seeds
200g ricotta
1 egg
8 large flat mushrooms, stalks trimmed
4 cups broccoli florets

Instructions

Stay Awake

1 Heat the oven to 180ºC/fan 160°C/gas 4 and line a large baking tray with non-stick baking paper.

2 Heat the oil in a non-stick frying pan over a medium heat. Fry the onion for 3 min or until softened. Add the kumara and cook, stirring, for 3–4 min until softened. Add the garlic, lemon zest and chilli and cook, stirring, for 1 min or until fragrant. Stir in the kale to wilt, then set the mixture aside to cool completely.

3 Combine the cooled kale mixture with the seeds, ricotta and egg in a large bowl, then season with black pepper. Put the mushrooms, cut side up, in the prepared tray and fill them with the ricotta mixture. Cover loosely with foil and roast for 10 min. Remove the foil and roast for a further 10 min or until the mushrooms are golden.

4 Meanwhile, steam the broccoli for a few min until tender-crisp. Serve with the mushrooms.

Nutrition Info (per serve)

Calories 303cal

Kilojoules 1268kJ

Protein 17.7g

Total fat 15.2g

–Saturated fat 5.1g

Carbohydrates 19.8g

–Sugars 8.1g

Dietary fibre 8.3g

Sodium 158mg

Calcium 234mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.