Stuffed Mushrooms Recipes

Ingredients :

8

1

2

15 g

90 ml

40 g

50 g

5 ml

1

4

large mushrooms

small onion, finely chopped

large tomatoes, halved

margarine

whole meal breadcrumbs

Cheddar cheese grated

canned sweet corn, drained

chopped mint

egg, beaten

slices whole meal bread, toasted

salt and ground black pepper

1. Heat the oven to 190^oC (375^oF), Gas 5.

2. Grease a baking dish.

3. Chop the mushroom stalks and finely chop the onion.

4. Scoop out the flesh from the tomatoes with a teaspoon.

5. Melt the margarine in a pan and fry the mushroom stalks and onion over moderate heat for about 3 minutes, or until the onion is soft but not colored.

6. Remove from the heat and stir in the tomato flesh, breadcrumbs, cheese, sweet corn and mint, season with salt and pepper and add just enough egg to bind together.

7. Arrange the mushrooms, stalk sides up, and the tomatoes, cut sides up, in the dish.

8. Spoon the cheese mixture into the mushrooms caps and on to the tomatoes, pressing well down.

9. Cover with foil and bake for 20 minutes.

10. Serve hot on the toast.

Serves 4

Per serving : 10 g fat, 8 g fiber

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