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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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The saltiness of prosciutto goes well with the creaminess of the bocconcini in these stuffed mushrooms, making for a tasty dinner option.
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place mushrooms, stem side up, on tray and spray with olive oil. Top each mushroom with prosciutto, tomatoes and bocconcini. Spray with oil and bake for 12-15 minutes, or until mushrooms are just tender and bocconcini has melted.
2 Meanwhile, set a chargrill pan over a high heat. Spray bread on both sides with oil and rub with garlic. Grill bread until golden and toasted.
3 Arrange mushrooms among four plates. Drizzle with balsamic glaze and sprinkle with pine nuts. Serve with dressed rocket and grilled bread.
Make it gluten free: Serve with gluten-free bread and check proscuitto is gluten free.
Calories 507 cal
Kilojoules 2120 kJ
Total fat 28 g
Saturated fat 7 g
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