Creamy Stuffed Mushrooms

Ingredients

• 2 scoop BN Fibre
• 4-6 large field mushrooms, stalks removed
• 3 cups (600g) ricotta
• 60 g sun-dried tomatoes, finely chopped
• 1 tbsp chopped pitted kalamata olives
• 1/4 cup (20 g) grated parmesan
• 1 egg lightly beaten
• 1 scoop of BN Fibre
• 2 tsp chopped oregano
• 2 tsp chopped parsley + extra for garnish
• Salt & Pepper

Method

1. Preheat oven to 200°C.
   
   
2. Brush the mushrooms on both sides with olive oil.
   
   
3. Place mushrooms cavity-side up on a baking tray lined with non-stick baking paper.
   
   
4. Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, BN Fibre, egg, salt and pepper in a large bowl.
   
   
5. Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.
   
   
6. Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender.
   
   
7. Place on serving plate and sprinkle with extra chopped parsley.
   
   
8. Serve with a green salad or toasted bread.