Roasted Tomatoes And Mushrooms With Herbed Ricotta

Name: Roasted Tomatoes And Mushrooms With Herbed Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 egg tomatoes (or Roma halved lengthways); olive oil flavored cooking spray; 4 mushrooms (flat, opened and stems removed); 30 g baby rocket (or other young green leaves); 2 teaspoons balsamic vinegar; 2 slices light rye bread (or gluten free bread); 400 ml unsweetened fruit juice (your choice of flavour 200ml per person); Herbed Ricotta; 125 g low-fat ricotta (fresh); 1 teaspoon lemon zest (finely grated); 2 teaspoons parsley (finely chopped); 2 teaspoons dill (finely chopped); 1 garlic clove (finely minced); black pepper (freshly ground to taste)

Servings: persons

3 egg tomatoes (or Roma halved lengthways)
olive oil flavored cooking spray
4 mushrooms (flat, opened and stems removed)
30 g baby rocket (or other young green leaves)
2 teaspoons balsamic vinegar
2 slices light rye bread (or gluten free bread)
400 ml unsweetened fruit juice (your choice of flavour 200ml per person)
Herbed Ricotta
125 g low-fat ricotta (fresh)
1 teaspoon lemon zest (finely grated)
2 teaspoons parsley (finely chopped)
2 teaspoons dill (finely chopped)
1 garlic clove (finely minced)
black pepper (freshly ground to taste)

1
Preheat oven to 150C (fan forced).
2
Line 2 baking trays with baking/parchment paper and put a rack over one.
3
Put cut tomatoes halves on the rack, spray with the olive oil cooking spray and roast for 40 minutes (please note that during part of this time you will also cook the mushrooms).
4
HERBED RICOTTA - put ricotta, lemon zest, parsley, dill and garlic in a small bowl and season with pepper and mix well to combine and put in the fridge until required.
5
Put the mushrooms, stem side up on the second tray and spray with cooking spray and roast in the oven with the tomato halves for the last 10 minutes of cooking or until mushrooms are tender and tomato halves start to shrivel around the edges.
6
Divide the mushrooms between 2 plates and spoon equal amounts of the herbed ricotta between the 4 mushroom caps .
7
Place the tomato halves on the plates.
8
Toss the rocket leaves (or baby salad leaves) in the balsamic vinegar together and place on the tomato halves.
9
Serve with the bread (toasted if you like) and your juice of choice.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 egg tomatoes (or Roma halved lengthways), olive oil flavored cooking spray, 4 mushrooms (flat, opened and stems removed), 30 g baby rocket (or other young green leaves), and more.

Yes, Roasted Tomatoes And Mushrooms With Herbed Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!