I used to cook a version of this many years ago for a starter, but in those days they were made with double cream and probably some butter and a lot more cheese. This is a lighter version with the use of syn free quark and spray oil and the cheese counts towards your Healthy Extra A allowance. They make a great little starter, breakfast dish, light lunch/dinner or even just a snack. A simple to make, gluten-free dish that really packs a punch. You could even use small chestnut mushrooms hollowed out in the same way to make mini canapés.
Servings = 4 individual mushrooms.
Slimmingworld Syns = 2 mushrooms equals your Healthy Option A allowance
4 large portobello mushrooms.
3 heaped tablespoons of fat-free, quark
2 to 3 cloves of garlic, finely minced
2 to 3 sprigs of fresh thyme.
70 g of Danish Blue cheese, or any other strong cheese of choice, (0 Syns if using your Healthy Extra A allowance for 2 mushrooms otherwise it is 3 Syns per mushroom)
1 small red onion , shallots or a couple of spring onions, finely chopped
1 teaspoon of smoked paprika or chilli powder, optional
Remove the stalks from the mushrooms and chop the stalks, finely.
Spray the mushrooms lightly with low-calorie oil of choice.
Crumble the cheese into a bowl, together with the chopped mushroom stalks, onions, minced garlic, fresh thyme leaves and the egg.
Fill the mushrooms with the mixture.
Sprinkle with the paprika or chilli, if using.
Place on a baking sheet covered in parchment paper and place in the oven in the oven for 20 minutes until lightly golden.
Serve with a nice fresh salad or roasted vegetables to make a nice light lunch.
NB for an extra bit of crunch you could sprinkle with breadcrumbs and an extra bit of grated cheese before putting in the oven.