Pea And Ricotta Stuffed Mushrooms

• 1 cup ricotta
• 1 large egg white lightly beaten
• 1 cup frozen peas
• 1 clove garlic crushed
• 2 tablespoons grated Parmesan or vegetarian alternative
• 1 tablespoon fresh flat leaf parsley chopped
• 4 portobello mushrooms stalks removed
• olive oil cooking spray
• 1 cup cherry tomatoes halved
• 1 tablespoon sunflower seeds
• 3 cups arugula
• 2 teaspoons vegetable oil
• 2 tablespoons lemon juice freshly squeezed

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 lightly, frozen peas, garlic, vegetarian alternative, flat leaf parsley, portobello mushrooms, olive oil cooking spray, tomatoes, sunflower seeds, arugula, vegetable oil, lemon juice freshly squeezed

Taken from www.yummly.com/recipe/Pea-and-Ricotta-Stuffed-Mushrooms-1407083 (may not work)