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Serves 1 teasp Massel Vegetable Style Stock Powder
1 tbsp sweet chilli sauce
4 tbsp ricotta cheese
2 large mushrooms (portabello or flat)
2 tbsp parsley
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Preheat oven to 190oC (375oF). Carefully remove stem and peel mushroom. Combine ricotta, Massel Stock Powder, sweet chilli sauce and parsley. Fill mushroom caps with the mixture. Place on oiled oven tray. Bake for 15-25 minutes or until mushroom is soft and ricotta is slightly browned.
Low fat, low salt, low sugar, no egg, no gluten, no pork, no red meat, no wheat, vegetarian.
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