Stuffed Mushrooms (Maintenance)

INGREDIENTS

  • 6 very large field Mushrooms
  • 75g butter, at room temperatue, plus extra for greasing
  • 1 heaped tbsp chopped fresh parsley
  • thyme leaves
  • 4 lean pork and herb sausages, skinned
  • 1 large tomato, diced
  • 6 tbsp coarsely grated Cheddar

PREPARATION

  • The night before, remove the mushroom stalks and chop finely. Clean the caps and place gill-side up in a lightly greased roasting tin. Mix the butter, thyme and some seasoning and spread over each one. Scatter with the stalks.
  • Pull the sausage meat into small pieces and pile onto the mushrooms with the tomato. Season lightly, cover and chill overnight.
  • The next morning, preheat the oven to 190°C/fan170°C/gas 5. Bake for 15 minutes or until the  sausage is lightly golden and the mushrooms have softened. Remove, sprinkle each mushroom with cheese and bake for a further 5 minutes
6 entree portions 307 Calories per serve Notes: Stuffed Mushrooms (VLCD / HCG Diet) recipe for maintaining healthy weight loss with the Trim n Healthy program
Weight Loss Recipes
Categories: Maintenance - Phase 3.