Pesto, ricotta and mushroom traybake

This vegetarian traybake recipe is high in fibre and bursting with a high calcium content, is great for your bones! If you like, you can even make it gluten-free.

Serves: 4

Time to make: 35 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

2 x 400g cans cherry tomatoes in juice
½ cup fresh basil leaves
8 portobello mushrooms, stems removed
¹⁄³ cup basil pesto
375g tub reduced-fat smooth ricotta cheese
¹⁄³ cup (30g) grated parmesan
2 tablespoons olive oil
60g baby rocketarugulaX leaves
4 thick slices grainy sourdough, to serve

Instructions

Stay Awake

1 Preheat oven to 180°C. Pour tomatoes into a large baking dish. Season with freshly ground black pepper, add fresh basil and stir to combine. Place mushrooms, stem-side up, into tomato mixture, then spoon one teaspoon pesto into cup centres.

2 Place ricotta and parmesan in a bowl, season with freshly ground black pepper and mix to combine. Top mushrooms with cheese mixture, then bake for 30 minutes or until mushrooms are tender.

3 Combine oil with remaining pesto, then drizzle over mushrooms. Sprinkle traybake with rocket and serve at the table with sourdough on the side.

HFG tip

MAKE IT GLUTEN FREE!
Choose a pesto that is labelled gluten free and, instead of serving traybake with sourdough bread, crisp up some gluten-free corn tortillas under the grill for 30 seconds for extra crunch and flavour.

Nutrition Info (per serve)

Calories 466 cal

Kilojoules 1948 kJ

Protein 27.2 g

Total fat 24.5 g

Saturated fat 7.4 g

Carbohydrates 27.5 g

Sugar 10 g

Dietary fibre 6.9 g

Sodium 667 mg

Calcium 403 mg

Iron 3.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.