Lunch Sunday 4 February - Stuffed Portobello Mushrooms and Salad

Stuffed Mushrooms
3 Portobello mushrooms (325g)
3 cloves garlic
1 echalion shallot, minced
1 Quorn smoky red pepper sausage, cut into small cubes
125g low fat mozzarella cheese, cut into small cubes
small handful parsley
small handful basil

Wipe the mushrooms and remove the stalks. Spray each mushroom with a little olive oil to coat it thinly. Mince the stalks.

Spray a non-stick skillet with a little olive oil and saute the mushroom stalks, shallot, garlic and Quorn sausage until everything is softened and browned.

Allow to cool, then stir in the mozzarella cheese and herbs. Season with salt & pepper and divide the mixture evenly between the three mushrooms.

Arrange the stuffed mushrooms on a baking tray and bake in a moderate oven until cooked and nicely browned, about 35-45 minutes.

Nutrition Data
Calories (kcal) 459.7
Carbohydrate (g) 22.4
Protein (g) 42.1
Fat (g) 22.7
Fibre (g) 6.1

I had these with some steamed Brussels Sprouts and



A Salad
100g Romaine
50g spinach
1 carrot, grated
handful fresh parsley
¼ red pepper, slivered