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Mushrooms stuffed with sundried tomatoes, lentils and ricotta

Flavour and protein in this old fashion favourite with a twist


  1. Preheat a fan forced oven to 200c
  2. Place a medium pot over medium heat, add the oil, onion and a large pinch of sea salt flakes, gently cook until soft without colour.
  3. Add the chopped garlic and thyme, cook for a further 2 minutes, remove from the heat.
  4. In the bowl of a food processor, place the onion mix, walnut, parsley and parmesan- blend to combine leaving some texture, add the lemon, tomatoes, ricotta and egg, pulse just to combine.
  5. Place the mixture into a bowl and stir in the lentils, season with salt and pepper.
  6. Prepare the mushrooms by removing the core and lightly peeling. Place on a baking parchment lined oven tray and fill each with approximately 40g mix, press down lightly. Drizzle with foil and bake in the preheated oven for 20-25 minutes or until golden. Allow to cool slightly before serving warm
  • Preparation 20 minutes
  • Cooking 20-25 minutes
  • Cost $0.88 each (based on supermarket prices)
  • Equipment stove, oven, food processor
  • Best baked and served fresh (prep ahead)
  • Season Autumn 
  • Ability  medium
  • Makes approx. 480g (40g mix per 35g trimmed flat mushroom = 12 serves)
Serving Size: One mushroom Yield: 12 serves
Per Serving Per 100g
Energy (kJ) 418 558
Protein (g) 4.9 6.5
Fat (g) 7.0 9.4
-       Saturated (g) 1.8 2.4
Carbohydrate (g) 3.5 4.6
-       Sugars (g) 2.2 2.9
Fibre (g) 1.9 2.6
Sodium (mg) 223 298