Seafood Filled Mushrooms

Seafood Filled Mushrooms

No Count/Core recipe

Serves 1

225g large open mushrooms

150 ml veg stock

1 tbsp celery, chopped finely

1 tbsp red pepper, chopped finely

pinch curry powder

50g peeled prawns, chopped

½ x 105g can pink salmon drained

50g quark cheese

1 tbsp hellmans EXTRA light mayonnaise (0pts for 1 tbsp)

Trim & Chop the stalks of the mushrooms.

Put the caps of the mushrooms into a small pan with the stalks, stock, celery and red pepper.  Bring to the boil, lower the heat and cook gently for 3-4 mins until the mushroom caps are softened.

Carefully remove the mushroom caps with a slotted spoon and drain on kitchen paper, open side down.

Drain and discard the stock from the pan and put the veg into a bowl.  Add the rest of the ingredients and mix thoroughly.

Spoon the filling into the mushroom caps and grill for 2-3 mins to heat the filling.  Serve.