This recipe comes from the Seriously Satisfying Cookbook from Weight Watchers..
What you need..
4oz/110g of large field mushrooms
1oz/25g of goats cheese
1/2oz/15g of breadcrumbs
For the pesto
1/2oz/15g pine nut kernels
1/2oz/15g chopped flat leaf parsley
1/2oz/15g parmensan cheese roughly chopped
1 clove of garlic crushed
To make the pesto -
1 • Dry fry the pine nuts until golden
2 • Put all the ingredients in a food processor and blend to a rough paste
3 • Done!
To assemble the mushrooms...
1 - Spray both sides of your mushys with 0 calorie oil
2 - Spread with pesto and goats cheese... I made my own pesto but most of the fresh ready-mades are the same ProPoints, do check though... I know the Jamie Oliver pesto, in the jars, is the same.
3 - Sprinkle with breadcrumbs, I used Hale & Hearty Gluten Free bread crumbs, they are very finely ground and make the topping extra crunchy! Thanks to Ciara my gluten free gal pal...
Tip - to get the topping really crunchy use day old bread and shred it finely...
4 - In the recipe they are done on the grill but I put mine in the oven @200˚ for approx 10 mins - Keep your eye on them!
5 - DONE!
This recipe is 8 ProPoints per serving, serve it with a salad for lunch or dinner and its very filling! Add 40g of pasta and its an extra 4 PP for a filling dinner ... yummy!
Oh that looks delicious. Can't wait to have my kitchen fitted so I can start making 'proper' meals.
ReplyDeleteI can testify that they taste scrumptious (and I don't really like mushrooms!).
ReplyDeleteAnd kudos Ms. Skinny Doll for catering for "special", aka gluten free, people like me yet still producing something healthy and tasty. Gives me hope :)
Omg YUM!!! I love mushrooms - great recipe! x
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