Step 1

Trim stems from mushrooms. Finely chop. Heat a non-stick frying pan over medium heat. Spray with oil. Cook the onion, stirring, for 5 minutes. Add mushroom stem. Cook for 3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Step 2

Place spinach in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds. Drain and rinse under cold running water. Squeeze out excess liquid. Finely chop and place in a bowl. Stir in the onion mixture, ricotta, seeds and lemon rind. Season with pepper.

Step 3

Preheat oven to 180ºC. Line a large baking tray with non-stick baking paper. Place mushrooms, cut-side up, on prepared tray. Divide mixture among mushrooms. Cover with foil. Roast for 15 minutes. Remove foil and roast for a further 10 minutes or until tender.

Step 4

Combine the rocket, tomato and vinegar in a bowl. Divide mushrooms and salad among serving plates.