Pea And Ricotta Stuffed Mushrooms - cooking recipe

Ingredients

1 cup ricotta
1 None large egg white, lightly beaten
1 cup frozen peas
1 clove garlic, crushed
2 tbsp grated Parmesan (or vegetarian alternative)
1 tbsp chopped fresh flat-leaf parsley
4 None portobello mushrooms, stalks removed
None None olive oil cooking spray
1 cup cherry tomatoes, halved
1 tbsp sunflower seeds
3 cups arugula
2 tsp vegetable or olive oil
2 tbsp freshly squeezed lemon juice

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Combine ricotta, egg white, peas, garlic, Parmesan and parsley in a medium bowl. Stuff each mushroom with ricotta mixture. Place mushrooms on prepared tray and spray with oil. Bake for 20-25 mins or until mushrooms are tender.
Combine tomatoes, sunflower seeds and arugula in a medium bowl. Whisk oil and juice in a bowl and pour over salad tossing to combine. Serve mushrooms with salad.