Ricotta-Stuffed Mushrooms & Ratatouille Recipe

Ingredients For Ricotta-Stuffed Mushrooms & Ratatouille Recipe

• Olive Oil Spray
• 8 Large flat mushrooms, stems removed
• 300 gram Low fat fresh ricotta
• 2 tablespoon Shredded Parmesan
• 2 tablespoon Shredded fresh basil
• Rocket leaves, to serve
• 2 teaspoon Olive oil
• 1 centimeter 1 zucchini, ends trimmed, cut pieces
• 1 centimeter 1 lebanese eggplant, ends trimmed, cut pieces
• 1 Small brown onion, finely chopped
• 1 Small garlic clove, crushed
• 400 gram 1 can diced italian tomatoes