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Member recipe

Stuffed Mushrooms

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Serves 1 - 4

A light and speedy supper, or lunch.

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  • 4 large field/portobello mushrooms
  • For the filling
  • 1/2 garlic clove, crushed
  • 2 tomatoes, chopped
  • 250g baby leaf spinach, wilted and roughly chopped
  • 125g low fat cream cheese with herbs
  • 25g cheddar cheese, grated
  • 25g fresh breadcrumbs
  • Salad leaves to serve


    1. Heat grill to 200C. Brush both sides of the mushrooms with oil and place on grill rack.
    2. Mix together garlic, tomatoes, spinach and cream cheese and in a separate bowl mix the cheddar cheese and breadcrumbs.
    3. Spoon cream cheese mix into the mushrooms and top with breadcrumb/cheese mix.
    4. Place under grill for approx 13 mins, serve with salad leaves.

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