stuffed mushrooms

Serves 2

4 large flat mushrooms

2 cloves of garlic grated

200g reduced fat cream cheese

25g breadcrumbs

50g Parmesan grated

2 tbsps fresh parsley, chopped

Preheat oven to 180 degrees

Pull out the stems off of each of the mushrooms and finely chop.

Heat a drizzle of oil in a frying pan over medium heat.

Cook the chopped mushroom stems with the garlic for about 3 minutes, Remove from heat.

In a medium bowl mix your cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley and season. Give it a good mix until nicely combined.

Pop the mushroom caps evenly on a baking sheet upside down and spoon  a generous amount of the cream cheese mixture on top of each mushroom.

Top each mushroom with a sprinkle of parmesan cheese.

Bake for 20 minutes.