Portobello mushrooms with blue cheese
Serves: 2 (as a light meal with a salad, or 4 as a side dish with beef or lamb)
Time to make: 20 mins
Ingredients
- 4 large portobello mushrooms
- 40g blue cheese
- 140g (½ cup) cottage cheese
- 2 cloves garlic
- 2 tablespoons balsamic vinegar
Instructions
1 Preheat the oven to 200°C. Remove the stalks from the mushrooms and chop finely. Chop the garlic finely.
2 Combine the cheeses, garlic and mushroom stalks and whisk together until well combined.
3 Arrange the mushrooms in a baking dish and spoon the mixture into the mushrooms, mounding slightly. Spray with a little olive oil and drizzle a tablespoon of balsamic vinegar over the top.
4 Bake the mushrooms for around 15 minutes, until the tops are browned and the mushrooms are tender. Serve the mushrooms with another drizzle of balsamic vinegar.
HFG tip
Mushrooms are low in fat and energy, contain useful levels of selenium and are high in B vitamins, especially B2 and B6.
Nutrition Info (per serve)
Kilojoules 890kJ
Calories 212cal
Protein 17g
Total fat 13g
–Saturated fat 6g
Carbohydrates 5g
–Sugars 4g
Dietary fibre 2g
Sodium 490mg
Calcium 140mg
Iron 0.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Ruth Templer
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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