Portobello mushrooms with blue cheese

Author: Niki Bezzant - Founding Editor

Photographer: Ruth Templer

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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

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4 large portobello mushrooms

40g blue cheese

140g (½ cup) cottage cheese

2 cloves garlic

2 tablespoons balsamic vinegar

Instructions

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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)

Calories 212 cal

Kilojoules 890 kJ

Protein 17 g

Total fat 13 g

Saturated fat 6 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 2 g

Sodium 490 mg

Calcium 140 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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