Friday, 24 August 2012

Mushroom Melt

I used potrobello mushrooms for this recipe, but any flat cap mushrooms will do. I also used my home dried tomatoes, but it would be equally good with fresh tomatoes.

Serves 2
Syn Free on Extra Easy*

* Providing you use the cheese as your Healthy Extra A

4 portobello mushrooms
1-2 tomatoes (see note above), de-seeded and chopped
100g cooked ham, cubed
1 tube Primula Light Cheese
a few stems of fresh thyme, leaves removed

Remove the stalks from the mushrooms and chop. Spray the caps with Fry Light and bake in the oven at 150°C for 5-10 minutes. Meanwhile, sauté the mushrooms stalks and tomatoes for a few minutes, then add the ham, cheese and thyme leaves and stir until the cheese has melted and everything is heated through. Place the mushroom caps on two plates and fill each one with the ham and cheese mixture. 


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