Crumbed Mushrooms with Pancetta & Ricotta

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 2


1 carrot

1 stick of celery

1 onion

1 leek

500g tinned tomatoes, reduced salt and no added sugar

Fresh basil, chopped

2 cloves garlic

Salt and pepper

3 eggs

250g wholemeal breadcrumbs

50g pancetta, sliced finely (choose one with the least visible fat)

1 tsp crushed garlic

1 pinch nutmeg

6 large field mushrooms

200g cottage cheese or ricotta cheese


  1. Blend the carrot, celery, onion and leek in a food processor. Place in a medium sized pot along with the tomatoes, basil and garlic. Simmer on the stove top for 10-15 minutes. Season with a little salt & pepper to taste and put aside to cool.
  2. In another bowl, combine eggs, breadcrumbs, pancetta, garlic and nutmeg and mix.
  3. Remove stalks from mushrooms and place under grill until half cooked (about 5-10 minutes).
  4. Top with breadcrumb mix, crumble cheese over and return to grill until completely cooked.
  5. Spoon tomato mixture on each plate and serve the mushrooms on top.

Suitable for

FAST startN
Body trimmingY