Name: Roasted Mushrooms with Spinach, Garlic & Ricotta
Total time: 40 min
Yield: 2
Ingredients: 4 large flat mushrooms (400g), trimmed; 275g (9oz) baby vine-ripened truss tomatoes; 2 tablespoons extra virgin olive oil; 2 cloves garlic, crushed; 1 tablespoon balsamic vinegar; 12 sprigs fresh thyme; 50g (1½oz) baby spinach leaves; ¼ cup (25g) fresh ricotta, crumbled; sourdough bread slices, toasted, to serve

VMG Recipes