Name: Baked bean and ricotta-stuffed mushroom
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 1 flat mushroom (80g); 1 teaspoon water; 60 gram canned baked beans in tomato sauce; 250 gram low-fat ricotta cheese; 2 teaspoon coarsely chopped fresh flat-leaf parsley leaves

Baked bean and ricotta-stuffed mushroom

Breakfast worth waking up for.

Serves 1

Prep

Cook

Total

10M

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This hearty baked bean and ricotta-stuffed mushroom is quick, easy, and so delicious. It’s also a great low calorie option for those wanting to stay on track with their health goals.

Looking for more breakfast and brunch recipes?

Ingredients

1 flat mushroom (80g)

1 teaspoon water

60 gram canned baked beans in tomato sauce

250 gram low-fat ricotta cheese

2 teaspoon coarsely chopped fresh flat-leaf parsley leaves

Method

1.Preheat grill (broiler) to high. Line a small oven tray with aluminium foil. Place the mushroom, stem-side up, on the tray. Season.

2.Sprinkle the water over the mushroom; grill for 5 minutes or until softened slightly.

3.Top the mushroom with beans and ricotta; grill a further 3 minutes or until golden. Sprinkle with parsley; season to taste.

Leftover baked beans can be frozen in a ziptop plastic bag or an airtight container.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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