Pesto, ricotta and mushroom traybake

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

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This vegetarian traybake recipe is high in fibre and bursting with a high calcium content, is great for your bones! If you like, you can even make it gluten-free.

Serves: 4

Time to make: 35 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

2 x 400g cans cherry tomatoes in juice
½ cup fresh basil leaves
8 portobello mushrooms, stems removed
¹⁄³ cup basil pesto
375g tub reduced-fat smooth ricotta cheese
¹⁄³ cup (30g) grated parmesan
2 tablespoons olive oil
60g baby rocketarugulaX leaves
4 thick slices grainy sourdough, to serve

Instructions

1 Preheat oven to 180°C. Pour tomatoes into a large baking dish. Season with freshly ground black pepper, add fresh basil and stir to combine. Place mushrooms, stem-side up, into tomato mixture, then spoon one teaspoon pesto into cup centres.

2 Place ricotta and parmesan in a bowl, season with freshly ground black pepper and mix to combine. Top mushrooms with cheese mixture, then bake for 30 minutes or until mushrooms are tender.

3 Combine oil with remaining pesto, then drizzle over mushrooms. Sprinkle traybake with rocket and serve at the table with sourdough on the side.

HFG tip

MAKE IT GLUTEN FREE!
Choose a pesto that is labelled gluten free and, instead of serving traybake with sourdough bread, crisp up some gluten-free corn tortillas under the grill for 30 seconds for extra crunch and flavour.

Nutrition Info (per serve)

Calories 466cal

Kilojoules 1948kJ

Protein 27.2g

Total fat 24.5g

–Saturated fat 7.4g

Carbohydrates 27.5g

–Sugars 10g

Dietary fibre 6.9g

Sodium 667mg

Calcium 403mg

Iron 3.8mg

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.

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