|2||scoop BN Fibre|
|4-6||large field mushrooms, stalks removed|
|3||cups (600g) ricotta|
|60 g||sun-dried tomatoes, finely chopped|
|1||tbsp chopped pitted kalamata olives|
|1/4||cup (20 g) grated parmesan|
|1||egg lightly beaten|
|1||scoop of BN Fibre|
|2||tsp chopped oregano|
|2||tsp chopped parsley + extra for garnish|
|Salt & Pepper|
Preheat oven to 200°C.
Brush the mushrooms on both sides with olive oil.
Place mushrooms cavity-side up on a baking tray lined with non-stick baking paper.
Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, BN Fibre, egg, salt and pepper in a large bowl.
Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.
Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender.
Place on serving plate and sprinkle with extra chopped parsley.
Serve with a green salad or toasted bread.