Basically, what you're aiming for, is this:
You Will Need:
- Large Flat Breakfast Mushrooms/Portobello Mushrooms
- 1/2 a Red Pepper, de-seeded
- 1 Spring Onion
- 1/4 a Courgette, diced
- 40g Soft Cheese ( I used Charleville garlic&herb spreadable, but I've used 2 low-low cheese triangles before, or 2 laughing cow triangles).
While they're cooling, you can start getting the other ingredients ready. Chop the courgette and spring onion into tiny little diced pieces. Then, dice the flesh of the red pepper and add it to your mix. Spoon in 40g of the Charleville spread (or whatever you decide to use) and mix well. Check out my uber-cool Thomas the Tank Engine bowl :)
I have to admit, while chopping the spring onion, I had a little Castaway moment and did, for a second, contemplate drawing eyes on this little Wilson-esque head. But then I realised that I was neither trapped on an island, or a 5-year-old.
When you've got that done, put all the stuffing into the mushrooms as I've done in the first picture, and then make them into little parcels with tin foil. All mushrooms leak water when cooking, but these ones are particularly messy, so I wrap mine individually and pop them into a baking tin so that the water doesn't leak everywhere.
I completely forgot to take a picture of them when they were done, but I cooked them at gas mark 5 for about 20-25 minutes. For those of you who are following ProPoints, all you have to point is your cheese. The one I used was 1pp for 20g, so the mahossive dollop I used up there was 40g, or 2pp. 2pp for three entire mushrooms? Score. I forgot to take a picture of the cheese (can you see how desperate I was to eat them? All photography thoughts went out the window when I put them in the oven) but it's this exact brand and tub, only I used the garlic & herb one, and it's in a purple tub.