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  • Rosemary Conley Health and Wellbeing

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How to cook Stuffed Mushrooms

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.

Serves two
Per serving: 185 calories, 8g fat
Prep time 5 mins
Cook Time 8 mins


Ingredients

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


Method

  1. 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.
  2. 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.
  3. 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.
  4. Cook for 7 – 9 minutes to cook through. Serve with a salad.