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.