Brought to you by the Cancer Council

Mushrooms in creamy sauce

INGREDIENTS

400g mushrooms
350g reduced-fat ricotta cheese
1 small garlic clove, crushed
2 tablespoons parsley, finely chopped
Black pepper to taste

METHOD

Cook mushrooms by steaming or microwaving until soft.

Combine ricotta, garlic and parsley until smooth and creamy.

Combine mixture with hot mushrooms and season with pepper.

Serve on toasted muffins on wholemeal bread.

Recipe from Fruit and Veg With Every Meal Cookbook© State of Western
Australia 2009, reproduced with permission.