Rosemary demonstrates how to cook this immunity boosting delicious lunch.
These stuffed mushrooms are easy to prepare and quick to cook, making a surprisingly filling lunch.
Per serving: 185 calories, 8g fat
Prep time 5 mins
Cook Time 8 mins
4 very large flat mushrooms, wiped clean
1 slice wholegrain bread, made into breadcrumbs
1 red onion, peeled and very finely chopped
Freshly ground black pepper
40g hard cheese, finely grated
Rapeseed oil spray
- Preheat the grill to maximum heat but lower the shelf slightly or place in a hot oven.Carefully remove the stalks from the mushrooms. Season with freshly ground black pepper.
- Place the mushrooms on their backs and fill the mushrooms with the finely chopped red onion and breadcrumbs. Spray with a little rapeseed oil. Top with the finely grated cheese.
- Place the mushrooms on a non-stick baking tray and place under the grill but not too close to the elements to avoid burning, or in a hot oven 200C, 400F or Gas Mark 6.
- Cook for 7 – 9 minutes to cook through. Serve with a salad.