STUFFED BAKED MARROW

STUFFED BAKED MARROW Serves 4 Points per serving 3½ Points per recipe 14 Freezing not recommended. 1 medium marrow, sliced thickly 2 tsp olive oil 4 spring onions, sliced finely 1 celery stick, chopped finely 2 tomatoes, chopped 120g button mushrooms, sliced 180g cooked risotto rice (approx 75g dry weight) 1 tbsp chopped fresh basil or 1 tsp dried 120 g mature fat reduced Cheddar cheese, grated salt & pepper Preheat oven to Gas 4/180'C/350'F Using a dessertspoon, scoop out the seeds and pulp from the marrow.  Arrange the slices in an ovenproof dish. Heat the oil and gently saute the spring onions, celery, tomatoes and mushrooms for about 3-4 minutes until softened. In a mixing bowl, combine the rice and cooked vegetables.  Season with salt, pepper and basil.  Pile the mixture into the scooped out marrow.  Sprinkle the cheese over. Bake for 20-25 minutes until the cheese is golden brown and bubbling.