Healthy Eating

Trudy Veale from Totnes in Devon sent us this tasty-sounding starter that’s sure to be a hit with the whole family, as well as fellow Food Optimisers! Trudy tells us, “This dish is so simple and looks and tastes wonderful. You could even turn it into a deliciously filling main meal by adding more salad and a cooked chicken breast or Quorn fillet."

information

Serves: 1
Syns per serving:
Free on Original, Green and Extra Easy
(using cheese as a Healthy Extra ‘a’ choice and Ryvita as a Healthy Extra ‘b’ choice)

ingredients

2 large flat mushrooms
½ small onion
1 clove of garlic
Fry Light
3 Ryvita Multigrain
3 Dairylea Light Triangles
2 tbsp quark skimmed milk soft cheese

To serve:
Salad leaves
Sprigs of fresh parsley

method

1. Heat the oven to 220°C/425°F/Gas 7. Remove the stalks from the mushrooms and finely chop them (leaving the remainder of the mushrooms intact). Finely chop the onion, crush the garlic then add them all to a saucepan lightly sprayed with Fry Light and soften gently for a few minutes. Then remove the saucepan from the heat.

2. Finely crush the Ryvita and add to the cooked vegetables in the saucepan, along with the cheese triangles and quark and mix thoroughly.

3. Spray the mushrooms with Fry Light and divide the mixture between the mushrooms.

4. Place in the oven and cook for 10 minutes, or until the mushrooms are cooked through.

To serve: Arrange the salad leaves on a plate, place the mushrooms in the centre and garnish with sprigs of parsley.

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Thanks to Trudy for the fantastic photo of her marvellous mushroom dish (featured above).

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