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.
