Stuffed Mushrooms
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 4 mushrooms
Calories: 92kcal
Author: Matt Cooney
- 4 portobello mushroom caps
- 8 cherry tomatoes
- 30 grams extra light cream cheese
- 40 grams breadcrumbs
- 40 grams light feta cheese
- 2 cloves grated garlic
- 1 handful chopped basil
- salt
- pepper
- 1 tablespoon wholegrain mustard
- 1 kcal spray
Preheat oven to 200 degrees Celsius.
In a bowl, mix the grated garlic, wholegrain mustard and cream cheese.
Season with salt and pepper and mix again.
Line a tray with tinfoil and place mushrooms on it.
Spread the mixture over the mushrooms.
Top with halved cherry tomatoes, basil, feta and sprinkle with breadcrumbs.
Spray with one kcal spray.
Bake for 10-15 minutes until starting to crisp. (Can switch to grill for last 5 minutes to make them crispier.)
Serving: 1Mushroom | Calories: 92kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Sodium: 127mg | Potassium: 399mg | Fiber: 1g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 8.3mg | Calcium: 27mg | Iron: 1mg