Baked Ricotta Mushrooms

Ingredients

• 10 large mushrooms, stems removed

• 1 tablespoon grated parmesan cheese

• 1 tablespoon dried breadcrumbs (whole wheat)

• Ricotta and Herb filling:

• 1/2 cup reduced fat ricotta cheese

• 3 sun-dried tomatoes, soaked in warm water until soft, chopped

• 1 tablespoon finely diced red onion

• 1 tablespoon chopped fresh basil

• 1 tablespoon snipped fresh chives

• 1 teaspoon lemon juice

• freshly ground black pepper

Directions

1. Preheat oven to 350 F. Line a baking tray with nonstick baking paper. Set aside.

2. To make filling, place ricotta cheese, tomatoes, onion, basil, chives, lemon juice and black pepper in a bowl. Mix to combine.

3. Spoon fillimg into mushrooms. Place on a prepared baking tray. Combine parmesan cheese and bread crumbs. Sprinkle over mushrooms. Bake 10-15 minutes or until filling is set and top golden.