Stuffed Mushrooms (a 5:2 diet recipe)
I got this really easy and tasty recipe from The 5:2 Cookbook, 100 Recipes for Fasting by Angela Dowden, Pub: Hamlyn
Serves 2, 246 calories each
2 large flat field mushrooms (I used Swiss Browns)
2 tbs EVOO plus extra for brushing
2 spring onions, chopped
½ red capsicum, cored, deseeded and chopped
1 small courgette, chopped
4 olives, chopped
2 tbs porridge oats
1 tbs chopped basil
1 tbs soy sauce
1 tbs lime juice
Salt and pepper
Wipe the mushrooms clean, remove and chop the stalks.
Heat the oil in a small saucepan, add the stalks, spring onions, red pepper, courgette, olives and oats and fry gently until the oats are golden.
Stir in the basil, soy sauce and lime juice.
Brush the mushroom caps with oil (I used a spray on oil for this) and place on a baking sheet.
Spoon the oat mixture onto the mushrooms, season with salt and pepper
Bake in a preheated oven 180 160 for 15 – 20 minutes until the caps begin to soften, then serve. I zapped in the microwave c. 4 minutes.
You can, of course use different stuffings, but this one is really nice - especially as it fits in with our 5:2 diet! I have a sneaking suspicion that I have posted this somewhere else as well, so sorry if this is a duplication.
