4 large portobello mushrooms (or other large, flat kind)
6 tablespoons cottage cheese
4 tablespoons brown bread crumbs
1 tablespoon grated cheese (any will do)
1 tsp mustard (any type)
1 clove crushed garlic (optional)
Olive oil spray
Cheese, a vast majority of the UK population loves cheese. However in this recipe, we are using cottage cheese. Some might think cottage cheese is bland and boring, you might need to rethink. It is high in protein, a good source of calcium and Vitamin B12. This soft cheese is high in a type of protein called casein. This protein is slowly digest by the body and has been shown to to keep you feeling fuller for longer.
Nowadays the use of portobello mushrooms are used in various recipes. Little did you know that the term ‘portobello’ is from a clever marketing campaign in the 80’s. Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates. B vitamins also play an important role in the nervous system.
Overall a relatively fast meal with minimal processing. A useful recipe if you fancy a high protein meal.
Wipe the mushrooms clean and place on a foil lined baking sheet. In a bowl, mix together the cottage cheese, mustard, garlic (if using) and season well with black pepper. Take this mixture and spoon around the stems of the mushrooms until they are well filled. Sprinkle breadcrumbs over the stuffed mushrooms and spritz with olive oil spray. Top with the grated cheese.
Bake for 20-30 mins at 180C/375F until the mushrooms are tender and the filling golden and gooey.
|Nutritional values for 1 serving|
|Food Group||Food item|
|EGGS AND DAIRY||Cottage cheese, low fat soft cheese, goat or sheep's milk cheese|
|EGGS AND DAIRY||Cheese|