These delicious cheesy mushrooms are perfect for a light snack during the day or as a dinner party starter, they're easy to do and contain only 91 calories per portion.
25g Dolcelatte (or any vegetarian blue cheese), crumbled
4 flat mushrooms or portabello mushrooms, stalks trimmed
To serve:
Tomato and lettuce for the salad
WEIGHT CONVERTER
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Method
Preheat the oven to 190º C/375º F/Gas Mark 5.
Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.
Top Tip for making Cheese and spinach baked mushrooms
Serve with a tomato and lettuce salad - we've got a great three tomato salad you could do and just add lettuce to it
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