Ingredients for Roasted Tomatoes And Mushrooms With Herbed Ricotta
- Egg Tomatoes
- Olive Oil Flavored Cooking Spray
- 250g sliced mushrooms
- Baby Rocket
- 1 tablespoon balsamic vinegar
- Light Rye Bread
- Unsweetened Fruit Juice
- Low Fat Ricotta
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Garlic Clove
- Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Tomatoes And Mushrooms With Herbed Ricotta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roasted Tomatoes And Mushrooms With Herbed Ricotta
- Preheat oven to 150°C (135°C fan-forced).
- Line 2 baking trays with baking/parchment paper. Place a wire rack on one tray.
- Halve 500g of tomatoes and arrange cut-side up on the wire rack. Lightly spray with olive oil cooking spray and roast for 40 minutes.
- Prepare the herbed ricotta: In a small bowl, combine 250g ricotta cheese, zest of 1 lemon, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh dill, 1 clove minced garlic, and freshly ground black pepper to taste. Mix well and refrigerate until needed.
- While tomatoes roast, add 250g sliced mushrooms (stem-side up) to the second baking tray. Lightly spray with olive oil cooking spray.
- After 40 minutes of tomato roasting, add the mushroom tray to the oven. Roast for a further 10 minutes, or until mushrooms are tender and tomatoes begin to shrivel.
- Divide the roasted mushrooms between two plates. Spoon equal amounts of the chilled herbed ricotta onto 4 mushroom caps.
- Arrange the roasted tomato halves on the plates.
- Toss 50g rocket leaves with 1 tablespoon balsamic vinegar and place on top of the tomato halves.
- Serve immediately with your favorite bread (use gluten-free bread for a gluten-free option) and a refreshing juice.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
23g
Fat
1g
Carbs
7g
