Pesto, ricotta and mushroom traybake
- 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
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.
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)
Total fat 24.5g
–Saturated fat 7.4g
Dietary fibre 6.9g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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