Hot Garlic Stuffed Mushrooms (94 Cals per mushroom)
- 4 large field mushrooms
- 4 sprays olive oil
- 2-3 garlic cloves, crushed
- 2 shallots
- 25g/1oz fresh wholemeal breadcrumbs
- few fresh basil sprigs
- 25g/1oz ready to eat dried apricots, chopped
- 1 tbsp pine kernals
- 55g/2oz feta cheese
- pepper
1.Preheat oven to 180 C/ 350 F / Gas 4. Remove stalks from mushrooms and set aside. Spray base of mushrooms with oil and place base side down in a roasting tin
2. Put stalks, breadcrumbs, garlic and shallots, apricots, pine kernels and feta in a food processor. Add most of the basil (keeping enough back for garnish). Add pepper to taste.
3. Process for 1-2 minutes until a mixture the consistency of breadcrumbs is reached and divide among mushroom caps.
4. Bake for 10-12 minutes (or until mushrooms are tender and stuffing is crisp on top). Garnish and serve.