Cauliflower Cheese

 

So....I LOVE cheese.... ANY cheese......so when I started my WW journey one of the things I decided to do was to give up cheese...I KNOW....I gave it up....the one thing I love in life....BUT....my WW journey is important and I have no off button with cheese....so imagine my delight when I discovered Eat Lean Protein Cheese....their motto is "Lets put cheese back on the menu".....I mean...I'm IN!!!!

Cauliflower cheese is one of my favourite things to eat and I couldn't make it before ...but now....woo hoo.....so here's the result

I served it with some of the tomato chutney I made a couple weeks ago but when I tasted it with the cauli cheese it wasn't needed so I didn't eat it.

 Ingredients

15g Cornflour

1 portion Cauliflower,

1 tbsp Philadelphia Lightest Soft Cheese

1 Bay leaf, dry

pinch Salt

pinch Black pepper

10 Cherry Tomatoes

120ml Almond Breeze Unsweetened

1 slice Eat Lean Tasty Sliced

 

Method

1. Preheat the oven to 200/ 180 fan/ gas 5
2. Put the cauliflower florets into a microwaveable and ovenproof dish with the bay leaf. Cover with cling film and pierce to allow the steam to escape. Cook on full power for 5 minutes. Remove from the microwave and set aside, remove the bay leaf.
3. Mix together the milk and cornflour in a pan and place over a medium heat. Heat through until the sauce thickens. Remove from the heat and stir in the Philadelphia cheese and half of the grated cheddar.
4. Sprinkle the tomatoes over the cauliflower florets and season well. Pour over the cheese sauce and grate over a good grating of nutmeg. sprinkle the remaining cheese over and bake in the oven for 20 minutes

 

 

 

 

 

 

Hot Smoked Salmon and Mushroom Broccolisotto!! .....with croutons

One of the things I used to love to eat was risotto....but I cut it out when I started my WW journey...I know....I can have rice....but I choose to reduce points in my diet......so I was playing about with cauliflower rice and made a couple of "Caulisottos"....but then I thought "I wonder what this would be like using the stalk of the broccoli?" I used to throw this away (and I use a LOT of broccoli) and then I started freezing it to go into my Vegetable Stock but then I decided that I would give it a go in the "risotto"....its fab. It keeps more of a bite than the rice made with the florets, which makes it perfect for this dish. So this is what I did today......and I had some hot smoked salmon left from when we had our Fish and Chips this week so in it went too!!
This recipe served just me for 4sp but if you decide to up the ingredients for more people please remember to recalculate the points.

Ingredients
Spray oil
1/2 banana shallot (or about 3-4 small shallots) finely chopped
250ml Vegetable Stock
1 broccoli stalk processed into 'rice'

salt and pepper to taste
1/2 tsp garlic salt
2 tbsp Philadelphia Light (salmon  and dill flavour) 2sp

50g Hot smoked salmon 2sp
4 medium sized mushrooms sliced
1/4 tsp dried dill
1/2 tablespoon Parmesan to garnish (optional...1sp)

Method
Spray a medium sized saucepan with the spray oil and bring to a medium heat, add the shallot and fry on a medium heat for a few minutes to soften.
Add the stock and bring to the boil then reduce to a simmer.
Add the salt pepper and garlic salt.
Allow to simmer for about 10-15 minutes (it doesn't need long to cook as the 'grains' of broccoli are so small, what you want to happen is for the liquid to reduce down and almost disappear).
While this is happening spray a small frying pan with oil and add the mushrooms.
Allow to gently fry for a few minutes until they soften slightly and become a little moist.
Add the dried dill and stir through.
Cook a few more minutes until the mushrooms are cooked through.
Check your "Broccolisotto" and when you have lost almost (but not quite) all of the liquid add the Philadelphia Light and stir to combine (you want a little of the liquid left in to help combine the cheese with the broccoli).
Allow it to gently simmer for few minutes more until you can take a spoon and draw across the 'rice' and the mix doesn't immediately come together again.....like this....

I often do my meal ahead and for this dish I leave it covered in the kitchen at this stage until I am ready to eat, then I warm it through and then gently stir through the mushrooms and the hot smoked salmon (gently so that the pieces don't break up too much). The mixture often tightens up a little when it cools so I add a little freshly boiled water to slacken it....but not too much or you will end up with soup!

Frittata

I had some stuff in the fridge to use up and I realised that I hadn't had a frittata for AGES.....LOVE frittata.....great for lunch, dinner and snacks....so it just had to be done. Frittatas are great for a last minute go to dish because you can put pretty much anything into them, here is a great article on what to put into a frittata.

Lets stay strong guys
Sue

x

Ingredients

1 onion, sliced
4 bacon medallion, sliced into strips
handful of cherry tomatoes
55g goats cheese (55g only because thats what I had left)
3 Eggs
salt
pepper
Spray Oil

Method

Preheat the oven to 200deg/ 180 fan/ gas

Start by skinning the tomatoes. Put a small cut in the bottom of the tomato and place in a small bowl, pour freshly boiled water over. Allow to stand for 20 - 25 seconds. Remove from the water using a slotted spoon. The skin should just slide off using a piece of kitchen roll to protect your fingers. Cut into quarters. This step isn't really necessary but I feel that it is worth it, I think sometimes the skins of cherry tomatoes can be a bit tough when they have been cooked.

Spray a frying pan with the oil and fry the sliced bacon pieces until brown, set aside with the tomatoes.

Whisk the eggs until light and fluffy.

Spray a large square ovenproof dish with the spray oil and then layer everything except the egg white mix  and the goats cheese. Pour over the egg and season to taste. Dot the goats cheese on top and place in the preheated oven for 20 - 25 minutes until cooked through.

Slice in to portions and serve with your chosen side dishes (adding the appropirate sp)

Airfryer Breakfast Frittata

 

We have had a small Tower airfryer for quite a while but I recently upgraded to a Tower 10 in 1 Airfryer...let me tell you , it is a fantastic piece of equipment.....we had the most fabulous rotisserie chicken out of it the other day....it was amazing but we also received a recipe book with it and this was in it....Breakfast Frittata. I've made frittata in the oven before but this one seemed really attractive to me so I had a go. I asked around my WW pals and managed to source a low fat pork sausage to make it with but I have to say that next time I make it I will just use more bacon medallions and leave the sausage out.

 

Ingredients 

2 low fat pork sausages

2 bacon medallions

100g cherry tomatoes

100g chestnut mushrooms

6 eggs beaten

3ml 50% less fat creme fraiche

1 tbsp fresh parsley chopped

Salt

Black pepper

Spray oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Method

Start by skinning the tomatoes (this was not instructed in the original recipe but I always do this as I think the skin gets a little tough when you cook cherry tomatoes), to do this make a small slit in the base of each tomato and place in a bowl. Cover with freshly boiled water from the kettle and leave for one minute. In the meantime fill another small bowl with cold water and at the end of the minute scoop the tomatoes out of the hot water with a slotted spoon and place into the cold water. Allow to cool for a minute or two so that they can easily be handled. Drain the tomatoes and place them on some kitchen towel, the skins should easily come off in your fingers. Cut them in half and leave to one side.

 

 

Grease a 22cm x 4cm deep round enamel pie dish and line the base with parchment paper.

Place the sausages and bacon medallions on two air flow racks and spray lightly with oil place the sausages in the top shelf position and the bacon medallions in the middle shelf position. Cook on 200deg for 10 mins.

 

 

Remove from the airfryer and allow to cool so that they can be handled.

Slice the mushrooms and place to one side.

 

 

 

Break the eggs into a bowl, add the creme fraiche and whisk together. Add the parsley to the whisked eggs, season with the salt and pepper and stir to combine.

 

 

When the sausages and bacon are cool enough to handle slice the sausage and chop the medallions into bite sized pieces. 

Scatter all of the ingredients into the bottom of the prepared dish. 

 

 

 

 

Pour the mixture into the dish over the prepared ingredients. 

 

 

 

 

Place the tin on an air rack placed in the bottom position of the airfryer and cook on 200 deg for 30-35 mins

 

Allow to cool then remove from the tin and cut into 4 wedges.

Slow Cooker Balsamic Mushroom and Chicken Stroganoff

 

Hey guys....been quiet for a while but I'm trying to get motivated for the summer...did really well when we were away for our Christmas break 2022 (first holiday in 3 years!!) sadly Ron got the flu two days in so activity was a little restricted but we undaunted!! Fully motivated to get back to my goal weight (I only have 8lbs to go) but sadly the week we got back I got the flu and I've been suffering the results of that since then, it completely knocked us sideways and prevented me from getting on with it... but I'm trying to work on my stamina And am hoping to blog a bit more to help me stay on track.

I have a great dish for you today, its not mine, I got it from SkinnyMs Here I've done no modifications to this recipe other than instead of the greek yogurt I added Tesco Half fat creme fraiche. This recipe gives a good 8 portions (you can freeze without the yogurt and reheat) I got 6 portions because slightly reduced the amount of mushrooms.

I'd really love to know how everyone is getting on so please feel free to hop over to my facebook page and drop me a commentat  Slimmed Down Sue

Gonna try and be more active here

Lets stay strong guys
Sue
x

PS....This is me at Christmas....totally chilled ...look at that view 

Maple Syrup Roasted Butternut Squash

 

I like to use butternut squash in place of potato and have done it in a variety of ways but this is a game changer. It is based on an Ina Garten recipe that I found while browsing through my (extensive) collection of recipe books. Ina's recipe calls for 2tblsp olive oil and the use of maple syrup, not a waist friendly recipe but I recently found some zero calorie maple syrup from the Skinny Food co....its gorgeous.

 

Ina includes garlic with her recipe but I left it out of my adaptation. The recipe was for four portions so I have made up the full recipe, portioned it into 4 and put three portions in the freezer.

I would normally add a link to the original recipe but I can't find a link to Ina Gartens recipe but there are lots of versions of this on the internet.

Ingredients

1 large Butternut Squash cut into 1inch chunks

Tesco Olive Oil Spray

2 tablepoons The Skinny Food Co Maple Syrup Flavour

Pinch of Salt

1/2 tsp Black pepper

8 Bacon medallions, raw chopped

16 Sage leaves roughly chopped

Method

Preheat the oven to 200deg / 180deg fan / Gas 6.

Place the squash into a bowl and spray with the oil, toss and spray some more until all the butternut is coated, add the maple syrup, salt and pepper and toss everything together.

Tip onto a baking sheet and roast for 20-30 minutes until the squash begins to brown , turning once half way through.

At this point I have portioned the dish into 4 and put three in the freezer - my intention is that when I want to use one I will defrost it and go on to the next step.

Sprinkle the bacon and sage leaves evenly over the mix and continue roasting for another 20 - 30 minutes until the squash is tender and caramelised. So I followed the recipe and sprinkled the sage over before I put it back in the oven for the second roasting but I felt that it was overcooked...next time I make it I will add it chopped at the end.

Tuscan Chicken from Fit Fast Cook

 

So.....I've found a new food warrior to follow.....Sarah from Fit Fast Cook....she's awesome....this is one of the recipes I have from her that I made tonight....Tuscan Chicken....I've change a couple of ingredients to fit with my WW journey and get those points down (although not much needs changing cos she's macro conscious as well!!)..Please go and see her on her fb page  Here 

This popped up recently and I really needed something saucy and tasty tonight so I gave it a whirl....OMG....so tasty. It serves 4 at 5 points per serving

Ingredients

4 Chicken breast

1 clove Garlic

1 tsp White Wine Vinegar

100g Half Fat Crème Frâiche

30g Parmesan Cheese

Large Handful Baby Spinach

60g Red onion

Tesco Pure Rapeseed Oil Spray

5spray(s)

100g No Drain Sun Dried Tomatoes

(The ingredients in the photo were for one portion... hubby was having something else!!)

Method

Flatten your chicken breasts in between cling film using a mallet or a rolling pin. Spray a frying pan with the spray oil and bring to a medium high heat. Add the the chicken and fry on each side for around 7+ minutes each side. Set aside.

Spray the pan with the oil again and add the onion, fry off until the onion is softened and browned over, add the garlic and sun dried tomatoes, gently fry for 2 minutes, add the vinegar, simmer for 1 minute , then add the creme fraiche, spinach and Parmesan, heat through, add the chicken, bring to a bubble then serve.  

Thanks Sarah 

Salmon and Broccoli Crustless Quiche

 

I've been poorly (no....not THAT....tested and negative!!!) just that very annoying heavy cold thing that everyone has had....so I haven't been eating much....mainly soup ....so I had some stuff in the fridge that needed using up and put this together today.....sp are as follows:-

Green....3sp
Blue....3sp
Purple....1sp

Ingredients

3 whole medium eggs

150g Two Chicks Free Range Liquid Egg White

200g broccoli cut into florets

Tesco Ready to Eat Lemon & Parsley Hot Smoked Salmon Fillets 1fillet

1 tablespoon Fresh Dill finely chopped

60g Fat free natural cottage cheese

Salt and Black pepper to taste

Method

Preheat the oven to 180c/ 160c fan/ Gas mark 4.

Put the broccoli in a microwaveable dish with a couple of tablespoon of water. Cook in the microwave on full power for 2-3 mins until just cooked through. Remove and cover in cold water to cool down.

Meanwhile beat together the eggs and the egg white then add the cottage cheese and mix together, add the dill and mix to combine. Season with salt and black pepper.

Flake the salmon fillet into bite sized pieces and set aside

When the broccoli is cool enough to handle break it into bite sized florets and scatter evenly in the bottom of your ovenproof dish (some recipes advise that you should spray the inside of your dish with spray oil to prevent the mix from sticking, I've tried it with and without spraying and I find the results the same....it will stick!!....UPDATE....I wrote this when I was waiting for the quiche to cook but when I went to remove it from my NEW GLASS dish,,,no sticking...revelation!!!!). 

Add the egg mix and move the cheese around to ensure even distribution then top with the pieces of salmon pushing them down into the mix.

Bake in the centre of the oven for between 30-45 minutes until it has risen up and is browned all over.

....so many tomatoes....!!!!

 

So recently we have been very lucky with the amount of tomatoes we have been getting from our greenhouse....lovely when you want a fresh tomato for your salad....but in the amount s we've been getting I can't eat that much salad!!!....so ....what to do with them. I'm a BIG fan of tomato sauce based dishes....spag bol and the like so the first and foremost thing for me to make was a batch of roasted tomato sauce. I preheat my oven to 160 fan (which would probably be about 180 on a regular oven, gas mark 4) and I line my baking tray with foil. The first thing I do is to remove the core ( I can't stand getting the core of a tomato in my mouth !!) I found this little gadget in a store (can't remember which store but you can buy them on Amazon Link here, they are meant for hulling strawberries but are just as effective in removing the core of a tomato. 

I then place them in a bowl and pour boiling water over them, I leave them for 30 seconds and then run cold water over them to cool them so that they can be handled, the skin simply slips off. I then cut them in half, place them on the baking tray and put them in the oven. They can take anywhere from 30 minutes to an hour so I leave them for 30 minutes and then just make sure I keep checking them every 10 minutes until they are nicely roasted down but not burnt. I then remove them from the oven and let them cool down. When they are cool I put them in batches into my mini food copper and whizz them into a paste, this will be a thick and luscious consistency which you can use in any of your tomato based sauce dishes, I think you could also use it as a base on your pizza although I haven't tried that yet. This sauce is in the centre picture on the left.

So then I had another batch of tomatoes come in and had only just made the sauce so felt that I should maybe explore other options. I posted on my WW fb page and someone made the suggestion of making tomato chutney, I thought "What a great idea"....so I began looking at recipes and found this one Link Here. It isn't a very complicated recipe to be honest its just chucking everything into pan really but I tweaked this recipe for two reasons....the first one is that it includes garlic which I usually leave out of foods because hubby and I eat different foods and the second one is obviously there is a lot of sugar in a chutney which doesn't fit with my WW life. 

Tomato Chutney

Ingredients

1 1/2 kg Red onions peeled and thinly sliced

Tomato

1k large, skinned and chopped

1 tsp chilli flakes

150ml Red Wine Vinegar

5 Cardamom Pods

1/2 tsp Paprika

100g Canderel Sugarly

Method

Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil (probably about another hour) so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

I have actually frozen two large batches of this chutney as there is only me eating it and I want to keep it for as long as possible.

So then another batch of tomatoes arrived in my kitchen so another WW friend suggested "sun dried" tomatoes. I googled and found this recipe Link here they are in the jar in the middle picture above.

Then the next batch turned up so I made passata Link here....this made 800ml of passata (it is the picture on the left above) which I have frozen in 200ml portions. When I made this passata I followed the recipe but I felt that when it was finished it was too thin to put on a pizza so my plan is that depending on what I am using it for I will decide if it needs to be reduced down (by boiling it).

....and finally my hubby went out yesterday and cleared the last of the tomatoes out of the greenhouse (!!!!) so my last outing with the tomatoes was....good old home made tomato soup (the picture on the right above. Back to google and this recipe from the BBC Good Food website Link here. This recipe was only for two portions and that meant that the ingredients didn't reach the minimum level in my soup maker so I made double the quantity (lets face it....I had the tomatoes !!!!) I didn't tweak this recipe at all although I did add a tablespoon of half fat creme fraiche before serving to give it a creamy consistency......absolutely stunning recipe.

Hope some of these ideas have given you some inspiration.

Lets stay strong guys

Sue x

Creamy Garlic Chicken

 

I've been reviewing the recipes in my WW recipe Builder and I've come across this....It was absolutely delicious. Its from those lovely talented ladies at Pinch of Nom (Original recipe Here)...I've slightly changed the ingredients and put it into the WW recipe builder the sp values are as follows:-

So the list of ingredients is how I would normally make this but I didn't have any Philadelphia lightest in so I used Philadelphia light Caramelised Onion which adds another point to the recipe, I served mine with steamed broccoli and 60g of new potatoes so the total amount on my plate was 3points.  Also I didn't have a garlic bulb in so I substituted a teaspoon of garlic puree. The recipe serves 2 but please remember if you change any ingredients or upscale the recipe it would be wise to recalculate the points.

Ingredients 

1 large chicken breast, thinly sliced

Salt and black pepper to taste 

Tesco Pure Rapeseed Oil Spray

2 teaspoons white wine vinegar

1 tablespoon Worcestershire sauce

1 chicken stock cube made up to 200ml with hot water

1 onion, thinly sliced

60g Mushrooms, sliced

1 clove garlic, minced

1 teaspoon Dijon Mustard, heaped

60g Philadelphia Lightest Soft Cheese

Chives for garnish (optional)

Paprika for garnish (optional)

Method

Spray a large frying pan with the oil and bring to a medium high heat. Add the mushrooms and onions and cook for a few minutes until browned and softened. Add the garlic and cook through a little more. Remove from the pan and set aside.
Spray the pan again with the oil and add the chicken pieces allow to brown all over. Remove and set aside with the onions and mushrooms.

Add the vinegar and Worcestershire sauce to the pan, scrape any browned bits off the bottom of the pan and allow to absorb into the liquid. Add the Dijon mustard and mix well. 
Add the stock to the pan and bring to the boil then reduce the heat to a simmer and allow the mixture to reduce to about half, stir in the cream cheese and stir to ensure there are no lumps.

Add the chicken, onions and mushrooms back to the pan. Allow to simmer for about 10-15 mins until you are sure that the chicken is cooked through and the onion mix is back up to temperature. If the sauce seems a little thick add a little water until you get the consistency you like.   

Sea Bass and Mediterranean Potato Salad

 

This was lovely...I found it on the Tesco Food site (Original recipe Here)... it was originally a cold salad but I decided to serve it as a warm salad...but after hubby and I ate it we both decided that we felt we would enjoy it more if the vegetables were hot. The peppers are from a jar and therefore cold and the onions are not cooked either but the heat from the veg should warm them through sufficiently. The Tesco recipe recommended that the sea bass be grilled to get a nice crispy skin but I didn't want to do that so changed it up a bit. These flavours meld beautifully together. Recipe serves 4

Ingredients

4 seabass fillets
800g baby potatoes, halved, or quartered if large
200g pack fine beans, trimmed and halved
1 garlic clove, crushed (I left out the garlic because hubby had a meeting with a client the next day!!)
5g fresh basil leaves, very finely chopped
40ml red wine vinegar
1 1/2 tbsp extra-virgin olive oil
2 roasted peppers from a 460g jar, drained and sliced into strips
1 small red onion, thinly sliced
1 heaped tbsp sliced black olives in brine, roughly chopped
2 x 190g packs boneless sea bass fillets
10g fresh parsley leaves, roughly chopped

Method

Preheat the oven to 350deg F / 180deg C / 160deg C / Gas mark 4.
Take four pieces of foil and wrap each individual fillet, set aside until required.
Boil the potatoes until tender (I did mine for 20mins).
Put the beans in a lidded microwavable dish and add 1 tbsp of water, put the lid on and set aside.
Put the garlic, basil and vinegar in a small bowl. Slowly drizzle in 1½ tbsp oil, whisking continuously to emulsify, until well combined. Set aside.
12 minutes before your potatoes are cooked place the fish on a baking tray and place in the middle of the pre-heated oven. 
3 minutes before the potatoes are cooked put the beans in the microwave, cook on high for 3 minutes.
When the potatoes and beans are cooked put them into a large bowl, add the peppers, onion and olives. Drizzle over the oil and vinegar dressing, mix well. Stir in most of the parsley and serve on warm plates, top with the fish and sprinkle over the remaining parsley   

Lime Chicken Skewers with Mexican Cauli 'Rice' and Mango Salsa

 

This was delicious...its three separate recipes that I had in my recipe builder....I've searched for the original recipes and have found the recipe for Mexican Cauliflower Rice Here ...its from the amazing Laura at Skinnytaste...love her recipes. There are several recipes for Mango Salsa which are all pretty much the same 5 ingredients so that's easy to google ...I've tried to locate the original recipe for the Lime Chicken Skewers but they are made slightly different...they use honey or agave nectar and some use chilli instead ...this recipe uses the Lemon and Lime Jam that you put on your toast!! Hope you try it and like it.

Ingredients

For the Lime Skewers

4 chicken breasts skinless
5ml White Wine Vinegar

1 medium Lime

Salt and Black pepper to taste

Black Pepper

45g Roses Lemon and Lime Marmalade

For the Mexican Cauliflower 'Rice'

1 head of Cauliflower

Spray Oil

1/2 Large Onion finely diced

1 large Tomato

1 red chilli, seeds and membrane removed and finely diced

Heaped Tablespoon Tomato Puree (or your preference)

1/2 teaspoons, level, Ground Cumin 

1/4 teaspoon level Smoked Paprika

1/4 Cayenne Pepper

Salt and Black Pepper to taste

For the Mango Salsa

1 medium Mango

1small Red onion

1 Red chilli deseeded and finely diced

1 tablespoon Lime Juice

1 tablespoon Coriander, fresh

Method

For the Mango Salsa

I make this first to allow it to sit in the fridge melding all the flavours together while I do everything else

Simply mix all the ingredients together in a non metallic bowl, cover and place in the fridge until needed.

For the Lime Skewers

Preheat the oven to 350F/ 180C/ 160 fan/ Gas mark 4 and put 8 wooden skewers in water to soak while you prepare everything (20mins is considered an appropriate length of time). 

Mix together the marmalade, vinegar, lime zest and juice. Season to taste.

Slice the chicken breast into thin slices and thread in a zig zag fashion onto the skewers. Arrange the chicken skewers onto a lined baking tray

Brush the dressing generously over the chicken. Place in the oven for 20 -25 minutes removing half way through to turn the skewers over and brush more lime mixture over.

For the Mexican Cauliflower Rice

Spray a frying pan with spray oil and bring to a medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the cauliflower and sauté until just tender, about 2 minutes.

Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through.

Serve a portion of the cauli rice with two skewers pre person and have the mango salsa ready to dip into....Heaven

Enjoy!!

Stuffed Bluecheese Portobello Mushrooms

 

Wowzer these were good...I don't know how they got into my recipe builder but I've been scrolling around looking for inspiration and saw these...they are 2 sp on all the WW plans. We had a great meeting this morning on our virtual group (although I couldn't stay long because I was on childcare duties...that's just a fancy word for playtime with my munchkins 😂)...

This is them 💓

I served mine with a light salad with a drizzle of Tesco Fat Free Vinaigrette. Because I was serving this with a salad and therefore didn't want a warm plate I warmed up a ceramic dish and served it in that, in hindsight I could have baked the mushrooms in the dish at the start.

This is one serving so as always if you increase the portion or change any ingredients please recalculate.

The original recipe is HERE

Ingredients 

2 Portobello Mushrooms
2 sprigs fresh Thyme

1/2 small red onion or shallot

1/4 medium red onion

2 Laughing Cow Blue Cheese Triangle

1/2 slice WW Danish Malted Bread

10g Parmesan cheese finely grated
Tesco Rapeseed Spray Oil

Salt and Pepper to taste

A few blades of chives

Method

Preheat the oven to 200C / 180C Fan / Gas mark 6.

Remove the stalks from the mushrooms place on a baking sheet and put the fresh thyme in the middle of each mushroom. Spray with the oil and bake in the oven for 10 mins.

Meanwhile chop the mushroom stalks, onion or shallot, and red pepper.

Spray a frying pan with the oil and place of a medium heat. Fry the mixture until softened.

Melt the blue cheese into the veg mix and season with salt and black pepper 

Whizz the bread in a mini chopper (you can use a grater to make breadcrumbs if you haven't got a mini chopper) and mix in the parmesan. 

Scoop the veg mixture into the middle of each mushroom and top with the parmesan breadcrumbs.

Bake in the oven for another 6-7 mins to get the topping crispy.

Snip the chives over the top to serve.