Method
step 1
Preheat the oven to 160°C fan/180°C/Gas mark 4.
step 2
Place the butter in a pan over a medium heat and add the red pepper, onion, ginger, leek and coriander and fry for 5-10 minutes or until soft.
step 3
In a separate pan, fry off the mushrooms in 1 tbsp oil so that the top of the mushroom is golden.
step 4
Add the onion mixture to the mushroom and lay on a lined baking tray.
step 5
Add half of the Violife to the top of each mushroom and bake for 10-15 minutes or until golden brown and the cheese is melted.
Serve alongside a fresh salad.
This recipe has been specifically designed for a low protein diet.
Ingredients
- 10g Butter
- ½ Red pepper, deseeded and finely chopped
- ½ Onion, peeled and finely chopped
- 10g Ginger, peeled and finely chopped
- 40g Leek, finely chopped
- 10g Coriander, chopped
- 2 Portobello mushrooms, stalks removed
- 1 tbsp Oil
- 40g Violife original, grated
Table
