Stuffed mushrooms can be vile. Too often I have been served squelchy, greasy, sorry excuses for a stuffed mushroom. Yet, done right they are delicious. These are the delicious kind!
4 large portobello mushrooms (or other large, flat kind)
6 tablespoons cottage cheese
4 tablespoons brown bread crumbs
1 tablespoon grated cheese (any will do)
1 tsp mustard (any type)
1 clove crushed garlic (optional)
Olive oil spray
Serves 2 as a light meal
Wipe the mushrooms clean and place on a foil lined baking sheet. In a bowl, mix together the cottage cheese, mustard, garlic (if using) and season well with black pepper. Take this mixture and spoon around the stems of the mushrooms until they are well filled. Sprinkle breadcrumbs over the stuffed mushrooms and spritz with olive oil spray. Top with the grated cheese.
Bake for 20-30 mins at 180C/375F until the mushrooms are tender and the filling golden and gooey.
- Add herbs to the cottage cheese mixture
- Top with breadcrumb, chopped walnut and oat mixture and omit the grated cheese
Arthritis diet notes
A quick no-chop dish, these mushrooms make a filling, high protein vegetarian main course or accompaniment thanks to the cottage cheese. Try the variation with walnuts for an extra satisfying supper. If you are on a weight-loss diet, use fat-free cottage cheese and low fat grated cheese - the mushrooms will still taste great but you will be reducing the calorie count by about 50kcal a mushroom and the saturated fat by about 3g.