- 250 g ricotta
- 4 extra-large portabellini mushrooms (mushroom steaks)
- About 8 whole spring onions, trimmed
- A few sprigs of rosemary
- Sea salt and freshly ground black pepper
- Olive oil, to drizzle
- A mix of salad greens, to serve
Preheat the oven to 220°C.
Arrange the ricotta and mushrooms in a single layer in an oiled ovenproof dish. Add the onions and some rosemary.
Season and moisten with oil. Roast for 15 minutes or until the mushrooms are just cooked and the onions are starting to char. Serve, while still warm and with all the juices spooned over, over servings of salad greens.
Cook’s tip: This makes a great accompaniment to thin, pan-fried medallions of beef fillet.
Per serving: 402.8kJ, 7.84g protein, 5g fat, 4g carbs