Stuffed Mushrooms

Cooking time: 20 minutes
Serves: 4

• 4 large field mushrooms
• 1 large carrot peeled and grated
• 1 large courgette trimmed and grated
• 1 red onion peeled and finely chopped
• 150g (5oz) low fat soft cheese
• freshly ground black pepper
• 15g (1/2oz) pinenuts

METHOD:

Preheat the oven to 400F/200C/Gas mark 6.

Remove the centre stalk from each mushroom and chop finely.

Place the chopped mushroom stalks in a bowl and stir in the grated carrots, courgettes and chopped onion.

Mix in the low fat cheese and season.

Pile on top of prepared mushrooms.

Scatter with a few pinenuts.

Lift onto your Cookrite plate and cook for 20 minutes.

Delicious served hot or cold.