• med fat 6.69g 6.69%
  • high sat fat 3.87g 3.87%
  • med salt 202.03mg 0.20%
  • low sugar 0.69g 0.69%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Mix ricotta, spinach, egg, mushroom stalks and parmesan gently together.
  2. Place whole mushrooms top side down on a baking tray.
  3. Slice garlic cloves and add to base of whole mushrooms (optional).
  4. Add one heaped tablespoon of ricotta mixture to each mushroom.
  5. Sprinkle extra parmesan over the top.
  6. Roast at 180 degrees for 12 minutes until mushrooms are soft and the top is golden brown.
  7. Cool slightly and serve.

Nutritional information:


Per Serve Per 100g
Weight (g) 122.08 100.00
Energy (kJ) 521.64 427.28
Protein (g) 10.46 8.56
Total fat (g) 8.16 6.69
Saturated fat (g) 4.72 3.87
Polyunsaturated fat (g) 0.28 0.23
Monounsaturated fat (g) 2.35 1.93
Cholesterol (mg) 57.98 47.49
Carbohydrate-available (g) 1.19 0.98
CarbohydrateSE (g) 0.93 0.76
Sugars (g) 0.84 0.69
Water (g) 97.04 79.49
Dietary fibre (g) 3.27 2.68
Thiamin (mg) 0.06 0.05
Riboflavin (mg) 0.26 0.21
Niacin (mg) 1.40 1.15
Niacin equivalents (mg) 3.91 3.20
Vitamin C (mg) 2.25 1.84
Total folate (ug) 16.99 13.92
Total vitamin A equivalents (ug) 651.47 533.63
Retinol (ug) 76.96 63.04
Beta carotene equivalents (ug) 3449.12 2825.22
Sodium (mg) 246.64 202.03
Potassium (mg) 259.64 212.68
Magnesium (mg) 41.82 34.25
Calcium (mg) 264.04 216.28
Phosphorus (mg) 188.53 154.42
Iron (mg) 1.34 1.10
Zinc (mg) 1.45 1.19

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