Portobello mushrooms with blue cheese
- 4 large portobello mushrooms
- 40g blue cheese
- 140g (½ cup) cottage cheese
- 2 cloves garlic
- 2 tablespoons balsamic vinegar
1 Preheat the oven to 200°C. Remove the stalks from the mushrooms and chop finely. Chop the garlic finely.
2 Combine the cheeses, garlic and mushroom stalks and whisk together until well combined.
3 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.
4 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.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 6g
Dietary fibre 2g
Mushrooms are low in fat and energy, contain useful levels of selenium and are high in B vitamins, especially B2 and B6.
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