Roasted Sage and Bacon Mushrooms

Since changing my eating I don't tend to crave a certain dish as such, rather I crave flavours. This side dish is a nice meaty, smoky, substantial tasting recipe which is very satisfying in the cooler weather. Serve with grilled meat and steamed green peas.


INGREDIENTS
4 large field mushrooms
4 tsp minced garlic
Olive oil spray
Sea salt and cracked black pepper
200g low fat ricotta
2 rashers of bacon, rind removed, chopped
1/2 bunch sage, leaves torn

METHOD
1. Preheat oven to 220c.
2. Place mushrooms on a baking tray, spread 1 tsp of garlic on each mushroom cap.
3. Spray with olive oil spray and sprinkle with salt and pepper.
4. Roast for 10 minutes, top with ricotta, bacon and sage and roast for another 15min or until ricotta and bacon are golden.

NUMBERS (Approx, per mushroom)
Carbs: 1.7g
Protein: 10.9g
Fat: 10.3g
Fibre: 0.8g

Adapted from: Donna Hay Magazine, Issue 44, April/May 2009