Woodland Roast Stuffed Mushrooms

Preparation and cooking time: 30 minutes | Calories per portion: 253

Serves 4

12 large open Portobello mushrooms

1 tbsp olive oil, plus extra for greasing

3 garlic cloves

50g/1¾oz/½ cup dry breadcrumbs

50g/1¾oz cream cheese

½ tsp harissa paste or finely chopped red chilli

1 tsp dried thyme

200g/7oz raspberries, blackberries and/ or dewberries, rinsed

Preheat the oven to 200°C/400°F/Gas 6. Clean the mushrooms, snap off the stalks at the base and reserve. Place the caps upside down in a greased ovenproof dish. Finely chop the mushroom stalks and the garlic together. Heat the oil in a sauté pan, add the chopped stalks and garlic and stir-fry for 2 minutes, or until the mushroom stalks give off their liquid. Add the breadcrumbs and stir until they have soaked up all the liquid. Remove from the heat and leave to cool for a few minutes, then stir in the cream cheese, harissa paste, thyme and fresh berries. Fill the mushroom caps with the stem and berry mixture, pressing it down well. Bake for 10–15 minutes until golden. Serve immediately.

Serve with steamed green beans, creamed spinach and rice.

NUTRITION PROFILE (per portion)

17% protein, 40% fat, 38% carbohydrate, 5% fibre

VITAMINS AND MINERALS (percentage of RDA)

Vitamin A 19%, D 1%, E 9%, C 54%, B1 20%, B2 35%, B3 33%, B5 48%, B6 26%, B12 2%, folate 45%, biotin 34%, potassium 35%, calcium 11%, magnesium 24%, iron 24%, zinc 11%, copper 110%, manganese 42%, selenium 23%, iodine 3%

HEALTH BENEFITS

Low calorie | high energy release | helps keep blood cells healthy | protects against inflammation, osteoporosis and arthritis