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Balsamic mushrooms with rocket and ricotta

Preparation time:
10 mins (+ 5 mins standing)
Serves:
1 (as a snack)
Rating:
For a variation, replace the balsamic vinegar with red wine vinegar, the Dijon mustard with wholegrain mustard and the rocket with mixed salad leaves or baby spinach leaves.
&nbps;

Ingredients

2 teaspoons balsamic vinegar
½ teaspoon extra virgin olive oil
½ teaspoon Dijon mustard or gluten-free Dijon mustard
Freshly ground black pepper
4 button mushrooms, quartered
15g (1 cup) baby rocket leaves
1⁄3 cup small fresh basil leaves
20g low-fat fresh ricotta
Notes

PER SERVE: 274kJ, protein 3.8g, total fat 4.3g (sat. fat 1.5g), cholesterol 8.4mg, carbs 1.6g, fibre 2g, sodium 63.9mg. Carb exchanges: 0. GI estimate: N/A. Gluten-free option.

Method

1. Put the vinegar, oil and mustard in a small bowl. Season with pepper. Add the mushroom and toss to coat. Set aside for 5 minutes.

2. Add the rocket and basil to the mushroom mixture. Toss to combine.

3. Top with ricotta to serve.

  • Author:
  • Stylist: Jane Hann
  • Photographer: Louise Lister

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1 Comments

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  1. 0 0
    Robyn09:00am Tuesday 21st August 2012 ESTReport Abuse

    Swiss mushrooms would be better, they have a beautiful flavour.

    Reply

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