Baked Mushroom Puddings

Baked Mushroom Puddings

No Count/Core recipe

Serves 2

Points plan: 1 pt per serving

225g open cup mushrooms, chopped

25g onion, finely chopped

150 ml veg stock

1 medium egg, beaten

3 tbsp skimmed milk

1 tsp Dijon mustard

100g passata

salt & pepper

Pre-heat oven to 180ºC/350ºF/Gas 4

Put the mushrooms and the onion into a pan with the veg stock. Bring to the boil, lower the heat and simmer for 5 mins or until onion is softened.

Drain well (saving the stock). Put the veg into a food processor and blemd until smooth.  Add the egg, milk and mustard and blend for another 15 seconds.

Transfer to 2 ramekins which have been sprayed with frylight and cover with foil.

Bake 20-25 mins until quite firm.

Meanwhile heat the passata, adding a little of the reserved stock to make a sauce like consistency.  Season. Turn out the puddings and serve with the sauce.