Here’s another recommended recipe we found from womensweeklyfood.com.au.
Reference Link:
Baked bean and ricotta-stuffed mushroom:

Breakfast worth waking up for.

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

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Jeannie notes.. Above is curated for evaluation and recommendation from womensweeklyfood.com.au

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Baked bean and ricotta-stuffed mushroom

reco low-cal