Baked Mushrooms with Dolcelatte Recipe - You Are What You Eat

Recipe: Baked Mushrooms with Dolcelatte

Serves 2 as a light lunch or 4 as a starter

1 slice medium wholegrain bread, toasted
1 spring onion, trimmed and roughly chopped
2 tbsp roughly chopped parsley
15g / ½ oz walnut halves
4 large field or portabella mushrooms, each about 50g / 1¾ oz
35g / 1¼ oz Dolcelatte cheese
Freshly ground black pepper
A large, lightly dressed salad, to serve

Method

Preheat the oven to 200º. Break the bread in to four or five pieces and place in a food processor with the onion, parsley and walnuts. Blend for a few seconds until the mixture is very finely chopped. Season with ground black pepper.
Peel away the skin from the mushrooms and discard. Remove the stalks. Place the mushrooms upside down on a baking tray lined with non-stick foil. Divide the herb stuffing amongst the mushrooms and press down lightly with fingertips.
Top with small pieces of the cheese and bake for 10 minutes until the cheese has melted and the mushrooms are tender. Serve hot with a large, lightly dressed salad.

Nutritional information per serving:

171 calories
8g protein
12g fat (of which 4.5g saturated fat)
7g carbohydrate
2g fibre
0.5g salt

Health Facts

Mushrooms make a great low fat meal. The cheese contains calcium which helps protect against osteoporosis and may also help control blood pressure. Eat full fat cheese in small amounts as it is high in saturated fat. Walnuts are a good source of omega-3 fats and vitamin E.

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