1 Garlic bulb (s) (sff)
4tbsp/60g Parmesan cheese (2Hea/2=1 Hea each person)
4 Portobello Mushrooms, skinned (s) (sff)
4 Rashers of smoked bacon cut into small pieces (ff)
100g Fat free cottage cheese (ff)
Fresh or dried chives
Cut the top off a garlic bulb, spray with Fry Light and place in an oven-proof dish, cook for 20 mins at 180c. Remove and separate the garlic cloves.
On a wooden cutting board crush the cloves with a large knife used sideways, add salt, chives, spray with Fry Light and chop into a paste.
Cook the bacon pieces until crisp in a dry frying pan.
Spray two oven-proof dishes sprayed with Fry Light, add the skinned and de-cored mushrooms and a ¼ of the paste to each one, add the cottage cheese, and top with the parmesan cheese, spray again and cook for 20 mins at 180c. When the cheese has browned, removed and serve with a salad.
Credit: Pete’s Recipe Book
Stuffed Portobello Mushrooms