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Cheesy Grilled Mushrooms
  • Serves 4
  • UNITS: 0 per serving
  • FAT POINTS: 1.5 per serving
  • CALORIES: 97 per serving
  • 4 large flat field mushrooms
  • 2 fluid oz/50ml dry red wine
  • 2 fluid oz/50ml vegetable stock
  • 4 tablespoons passata
  • 1 tablespoons chopped fresh parsley
  • Fry Light
  • 4oz/113g half fat Mozzarella cheese, drained, blotted and sliced
  • Freshly ground black pepper
  • Fresh chopped herbs
  1. Remove the stems from the mushrooms, chop and place the stems in a non-stick pan with the wine and stock. Simmer until the liquid has almost gone. Stir in the passata and parsley.
  2. Line your grill pan with foil, shiny side up. Lightly spray with Fry Light.
  3. Put the mushrooms, gill side up,on the pan, spray with Fry Light and grill close to the heat for 1-2 minutes. If the mushrooms are particularly thick then turn them over, spray, and grill for a further 1-2 minutes.
  4. With the mushrooms gill side up tip any juices in the grill pan into the passata and stir.
  5. Spoon an equal amount of the tomato mixture into each mushroom. Top with the Mozzarella slices and black pepper and fresh chopped herbs. Grill for 2-4 minutes or until the cheese melts. Serve immediately on a bed of fresh herby salad.
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