Bruschetta con Fungi

One of my favourite things to do is create dishes from my favourite restaurants.  Not only does it give me a sense of 'Ha I can do that too!' but the fact that I still get to eat my favourite things and them not to increase the waistline all that much! 

The other day I was having a daydream about the Mushroom Bruschetta I usually order in Pizza Express.  At this point I was in the supermarket staring at the Tortilla Wraps and then the idea popped into my head.. 

 Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Serves 4

You Will Need

300g Mushrooms Sliced

200ml Elmlea Single Light Cream Alternative

Red Onion sliced

2 Cloves Garlic Chopped

Bunch of Flat Leaf Parsley Chopped plus a little more for serving

3 Tortilla Wraps (I used WW own) 

Frylight/Calorie Controlled Oil Spray

Salt & Pepper for Seasoning
Balsamic Vinegar for Drizzling

Method

Add the onions to a saucepan sprayed with oil, soften gently and add the garlic.  Place the mushrooms in the pan and cook down until soft and letting out their natural juices

Pour in the cream and simmer gently, half way through add the parsley, cook until the sauce thickens by half

Heat the tortilla wraps in either the microwave or you can pop them in the oven to crisp up a little bit

Top each of the tortillas with a nice spoonful of the mixture, sprinkle on some extra parsley, and drizzle some balsamic vinegar on top.. Then devour.

This can work with any type of bread you like - thicker the better, but in this case, I wanted to experiment! 

Weight Watchers Pro Points Value: 5 PP 

If following Filling & Healthy - allow 2PP for this recipe

*please remember if you are not using the same brands specified in my recipe to check your PP values!