Portobello mushrooms with blue cheese
Using cottage cheese here makes the flavour of the blue cheese go further without needing to add too much.
Instructions
Preheat the oven to 200°C.
Remove the stalks from the mushrooms and chop finely. Chop the garlic finely.
Combine the cheeses, garlic and mushroom stalks and whisk together until well combined.
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.
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.
- Recipe by:
- Niki Bezzant
- Photography:
- Ruth Templer
First published May 2005
Recipe Information
Portions: 2 as a light meal, with a salad, or 4 as a side dish with beef or lamb
Time to make: 20 minutes
- Vegetarian
Ingredients
- 4 large portobello mushrooms
- 100g blue cheese
- 100g low-fat cottage cheese
- 2 cloves garlic
- 2 tablespoons balsamic vinegar
Nutrition Information
| per serve | |
|---|---|
| Energy |
1015
kJ
(245 Cals) |
| Protein | 24g |
| Fat - saturated |
16g
10.4g |
| Carbohydrates - sugars |
1g
0.5g |
| Dietary Fibre | 1.8g |
| Sodium | 603mg |
| Calcium | 293mg |
| Iron | NS * |
| * NS: Not specified | |
HFG Tip
Mushrooms are low in fat and energy, contain useful levels of selenium and are high in B vitamins, especially B2 and B6.
