Monday, 23 March 2015

Double Stuffed Cheese Mushrooms


I'm always trying to figure out new ways to jazz up my salads for lunch I've never been a lettuce, tomato and cucumber kind of girl, I have to keep the ingredients changing to keep me interested!

Most of the time I plan ahead  but sometimes I get my weekly shop and think, right there Mr Mushroom, what are we going to do with you today!  I'm a big fan of stuffed mushrooms, and my Dad makes some fabulous ones stuffed with Gorgonzola cheese, well I didn't have any of that in the fridge, but I did have some blue cheese triangles, which I bought recently for the first time and have been trying to figure out ways to use them!  So I set about creating my new dish, and thought you know what we need more cheese so covered them in even more cheese, and the outcome was delightful!  I made a big batch to take to work with me to jazz up my salads and I'm waiting for the lunch bell to ring (well I would be if there was one) because I can't wait to eat them!
These would make a perfect dinner party starter also, or part of a dish for the veggie friend who comes over and we never know what to cook!  Come Dine with Me eat your heart out!!

You Will Need:
8 Portobello or Large Flat Mushrooms
8 Laughing Cow with Blue Cheese Triangles 128g (Can use cream cheese if you would prefer but may change points)
40g Light Cheddar Cheese รข€“ I used Cathedral City Mature Lighter

Method

Preheat oven to 180 degrees

Peel the mushrooms and remove the stalks and place on a baking tray

Add one cheese triangle per mushroom, and spread it over so all is covered

Sprinkle 5g of cheddar cheese on top of each mushroom

Place in the oven and cook for 10-15 minutes, until the mushrooms are cooked through and the cheese is golden and melted on top

Serve with salad as a starter, light lunch, or a delectable snack!

Weight Watchers Value Per Portion: 2PP
 Filling & Healthy Value Per Portion: 2PP


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