Pea And Ricotta Stuffed Mushrooms

• 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

1. Preheat oven to 400u0b0F. 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.
2. 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.

ricotta, egg white, frozen peas, clove garlic, parmesan, parsley, portobello mushrooms, olive oil cooking spray, cherry tomatoes, sunflower seeds, arugula, vegetable, freshly squeezed lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/22629 (may not work)