Ingredients:
650g flat or portobello mushrooms
1 purple onion, finely chopped
2 garlic cloves, crushed
300g baby spinach, trimmed
250g low-fat ricotta
2 finely chopped zucchini
1 teaspoon finely grated lemon rind
120g baby rocket leaves
200g punnet grape tomatoes, halved 1 tablespoon balsamic vinegar
olive oil
Method:
1. Trim stems from mushrooms. Finely chop. Heat a non-stick frying pan over medium heat. Spray with oil. Cook the onion, stirring, for 5 minutes. Add mushroom stem. Cook for 3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Place spinach and zucchini in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds. Drain and rinse under cold running water. Squeeze out excess liquid. Finely chop and place in a bowl. Stir in the onion mixture, ricotta and lemon rind. Season with pepper.
3. Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Place mushrooms, cut-side up, on prepared tray. Divide mixture among mushrooms. Cover with foil. Roast for 15 minutes. Remove foil and roast for a further 10 minutes or until tender.
4. Combine the rocket, tomato and vinegar in a bowl. Divide mushrooms and salad among serving plates.