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Stuffed Baked Mushrooms
  • Serves 4
  • UNITS: 0 per serving
  • FAT POINTS: 1 per serving
  • CALORIES: 105 per serving
  • 8 large flat field mushrooms
  • Fry Light
  • 1 red pepper, finely chopped
  • 5oz/140g fat free natural cottage cheese
  • 2oz/56g grated half fat cheddar cheese
  • 4 lean bacon rashers or 8oz/224g Quorn fillets, chopped up finely
  • 2 garlic cloves, finely chopped or crushed
  • 4 spring onions, finely chopped
  • A handful of fresh chives, finely chopped
  • A handful of chopped fresh parsley
  • Zest of 1 lemon
  • Salt and black pepper
  1. Preheat the oven to 170C/gas mark 3
  2. Remove the stalks from the mushrooms and finely chop. Set the caps to one side.
  3. Spray a non-stick pan with Fry Light and add the chopped stalks, the chopped bacon or Quorn fillets, spring onions and chopped pepper. Season with salt and pepper and transfer to a bowl. Add the garlic, cottage cheese, lemon zest and parsley.
  4. Place the mushroom caps, gill side up, on a parchment or foil lined baking sheet. Divide the mixture between the caps. Garnish with chopped chives and parsley and sprinkle over the grated cheese.
  5. Bake in the oven for 10-15 minutes. Serve immediately with a fresh green salad.
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