A beautiful starter if you’re planning that special dinner or just a gorgeous low point tea with some salad. These tasty little numbers are low in Propoints & have a beautiful stuffing & cheese centre. This recipe makes 4 large stuffed mushrooms at 2pp a piece (1pp on F&H) or you can use the stuffing with a roast dinner without the cream cheese or parmesan & the whole thing is just 5pp easily serving 2/3 people. Here’s the recipe:
4 Large Cap Mushrooms
2 Slices Wholemeal Calorie Controlled Bread
2 Low Fat Sausages
3 Tbsps Lightest Philadelphia Cream Cheese
1 Medium Shallot
2 or 3 Leaves of Fresh Sage
Few Sprigs Fresh Thyme
Handful of Fresh Flat Leaf Parsley
20g Grated Parmesan Cheese
Salt & Black Pepper Preheat the oven to 180c. Finely chop the shallot & fry in a heated pan sprayed with oil for approximately 3 minutes until softened. Remove the skin from the sausages & add to the pan breaking them apart with a wooden spoon into small bits frying them for approximately 5 minutes stirring & breaking all the time until they are fully cooked. Blitz the bread, sage, thyme, parsley, salt and pepper in a food processor or hand blender to make breadcrumbs. Add these to the sausage & onion mix for about 5 minutes stirring until the breadcrumbs are well toasted. (At this stage you can use this loose stuffing for a roast dinner or cool the mix & add 1 or 2tbsps of cream cheese to make stuffing balls that you can bake in the oven & use for a roast dinner too or continue with the recipe for the stuffed mushrooms). Transfer the breadcrumb sausage mixture to a bowl & put aside for about 10 minutes to cool & then mash in the Philadelphia cream cheese evenly mixing it through. Peel & destalk your mushrooms or prepare them as you usually do (I normally peel them as I’m slightly OCD like that! but just brush them off with a pastry brush or similar if not peeling them to remove loose dirt, you’re not supposed to ever wash mushrooms it water logs them & makes them incredibly soggy). Lay them on a baking tray lined with foil. I gave the foil a quick spray of oil too. Fill each mushroom with equal amounts of stuffing & top each with 5g of grated parmesan. Carefully place in the preheated oven & bake for approximately 20 to 25 minutes until the mushrooms are cooked & the cheese has melted on top. Serve the Mushrooms with a fresh salad as a starter or serve with the accompaniments of your choice for a nice low propoint tea & Enjoy!