Under 250 Calories
Mushrooms are a great light and delicate food, however I would be the first to admit they can sometimes be a little bit bland. Jazzing them up with just a small amount of tangy cheese is a great way of enjoying a filling amount of mushrooms. I have used Wensleydale cheese, but any crumbly hard cheese will do just as well.
Ingredients: Serves two
- 1 tablespoon chopped fresh basil, about a small handful from the bunch
- Pinch of ground sea salt
- Pinch of freshly ground black pepper
- 4 large Portobello mushrooms, cleaned and stalks removed
- 1 garlic clove, crushed
- 2 medium tomatoes, cut into thick slices
- 1 tablespoon vegetable or olive oil
- 75g Wensleydale cheese
Sprinkle the basil, salt and pepper evenly over the mushrooms and sliced tomatoes. Next sauté the garlic in a hot, lightly oiled frying pan or griddle,
then cook the mushrooms for 2–3 minutes or until tender, turning once (cook them upside down first so that when they are turned over the excess liquid can drain out).
Remove the mushrooms from the pan, then add the tomatoes to the pan and cook for 1 minute. Place the tomatoes on top of the mushrooms, and crumble the Wensleydale cheese evenly over the top.
Finally place the mushrooms under a hot grill until the cheese has melted, these mushrooms go well with either a choice of vegetables or mixed salad.