Dr Clare Bailey Mosley: Garlic and Herb Stuffed Mushrooms

15 minutes

Prep time 10 minutes | Cook time 15 minutes | Serves 2 Per serving 232cals | Protein 8.5g | Carbs 11.5g

Vegetarian

A lovely light lunch or supper.

Mushrooms are low in starchy carbs and have been found to reduce the risk of cognitive decline. Serve with a generous mixed leaf salad, drizzled with a little balsamic vinegar.

Extracted from The Fast 800 Favourites published by Short Books, £26.00. Photography by Smith & Gilmour. Pre-order here
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Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6 and lightly grease a small baking tray.

2. Twist the stalk out of each mushroom and place the mushrooms, dark-side up, on the prepared tray.

3. Mix the breadcrumbs with the almonds and Parmesan in a small bowl and season with salt and lots of freshly ground black pepper. Using half the breadcrumbs, sprinkle some into each mushroom, then dot with small pieces of the soft cheese. Top with the remaining breadcrumbs, drizzle with the oil and bake for 12–15 minutes, or until the mushrooms are tender and the crumbs are crisp.

4. Divide the mushrooms between two plates, sprinkle with fresh thyme, if using, and serve.

NON-FAST DAYS: Increase the portion size. Sprinkle the mushrooms with a couple of tablespoons of flaked almonds before baking. Drizzle with olive oil to serve.

COOK’S TIP: To make your own crumbs, simply blitz some wholegrain bread in a food processor. Any extra can be frozen for another time.

AIR-FRYER TIP: Preheat the air fryer to 180°C, if needed. Prepare the mushrooms and stuffing as Steps 2–3. Air fry the mushrooms for 10–13 minutes, or until the mushrooms are tender and the crumbs are crisp.